Cook This: Caldo De Fandango Del Valle — Chicken Soup — from Oaxaca

nationalpost.com

Lavette

3 tbsp (45 mL) sea salt

1 whole chicken (about 2 lb/1 kg), butchered into eight pieces

½ small white onion (50 g), quartered, plus ½ cup chopped white onion (50 g)

1 slice (90 g) white bread

½ tsp (2 mL) cumin seeds

⅛ tsp (0.5 mL) black peppercorns

3 whole cloves

1 tbsp (15 mL) dried oregano

1 tbsp (15 mL) vegetable oil

3 cloves garlic, minced

1 ⅔ cups (300 g) chopped tomatoes

3 serrano chilies, stems removed

subheading: For the garnishes:

4 to 6 limes, sliced

2 tbsp (30 mL) chunky sea salt

White rice, cooked and warmed

Warm tortillas

Directions at nationalpost.com

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