Sopa de Arroz con Pollo

Place the Chicken in a large pot with 1 liter of water. Add half of the Onion (roughly chopped), half of the Garlic (smashed), and 5 grams of Salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the Chicken is cooked through and tender. Remove the Chicken from the pot, reserving the broth. Once cool enough to handle, shred the Chicken meat from the bones and set aside. Strain the chicken broth through a fine-mesh sieve and set aside.

In a blender, combine the Tomatoes (roughly chopped), the remaining Onion (roughly chopped), the remaining Garlic (peeled), and the Jalapeño. Add about 100 ml of the strained chicken broth and blend until completely smooth. Set aside.

Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the Long grain rice and sauté, stirring constantly, until the Long grain rice turns lightly golden, about 5-7 minutes.