Indianilla Broth – *

(*) Indianilla stands for a well-known marketplace outside Mexico City. In this market and in many other markets this typical Mexican soup is served.

Soak chickpeas in cold water for one night. The next day, pour away water.

Chicken soup: put the chicken, the chickpeas and all the ingredients of the chicken broth in a big pot, fill it with enough water to cover the chicken, boil it, season it with salt and simmer it at a low temperature for about an hour. After about thirty minutes, add the long grain rice and finish. Remove the chicken. Strain the chicken soup through a sieve.

Cut the chicken into pieces or skin the chicken and cut the meat into pieces.

Arrange the chicken meat in preheated soup plates or soup cups, add the hot chicken soup. Bring to the table with the various additions (in bowls) (**) PiquYn: small red chile, dried. Very spicy.

Tip: The chicken soup can be improved in flavor if the liver, stomach and neck are also stewed.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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