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Ingredients
Basic Chicken Stock
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6 pounds chicken carcasses, backs, legs, or wings
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3 large celery ribs, cut into 2-inch lengths
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2 large carrots, cut into 2-inch lengths
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2 unpeeled medium onions, quartered
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3 quarts water
New Mexican Rice
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1 tablespoon extra-virgin olive oil
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1 small onion, finely chopped
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1 tomatillo, husked, rinsed, and finely chopped
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1 garlic clove, minced
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Kosher salt
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1 1/2 teaspoon ground cumin
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One 15-ounce can diced tomatoes
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1/4 cup (2 ounces) canned diced green Hatch chiles
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Jasmine Rice or 3 cups warm cooked white rice
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Chopped cilantro, for garnish
Directions
Make the chicken stock
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Combine all of the ingredients in a stockpot and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, skimming frequently. Cover partially, leaving only a small opening, and simmer over low heat for 2 1/2 hours.
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Strain the stock into a large bowl, pressing on the solids. Wipe out the stockpot, return the stock to it and boil until reduced to 2 quarts. Let cool slightly and refrigerate. Remove the solidified fat from the stock before using.
Make the rice
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In a large, deep skillet, heat the olive oil until shimmering. Add the onion, tomatillo, garlic, and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes, chiles, and 1/4 cup of the stock and bring to a boil (Reserve the remaining stock for another use). Simmer over moderate heat, stirring occasionally, until the liquid is reduced by half, about 20 minutes. Transfer the sofrito to a blender or food processor and let cool slightly, then puree until smooth.
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Wipe out the skillet and cook the sofrito in it over moderate heat, stirring, until hot, about 5 minutes. Gradually fold in the rice and cook just until it is hot and coated in the sofrito, about 5 minutes. Season with salt, garnish with cilantro, and serve.
Make Ahead
The stock can be refrigerated for 3 days or frozen up to 2 months.
The sofrito can be refrigerated in an airtight container for up to 10 days.
Notes
You can use low-sodium broth in place of the Basic Chicken Stock.