caldo de pollo

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Ingredients:

For the Chicken and Broth

  • 4-5 lbs chicken pieces (I added a mix of bone-in skinless and skin-on chicken)
  • 6 cloves garlic (peeled and smashed)
  • 2 bay leaves
  • 1 tbsp salt
  • 10 cups water

For the Caldo de Pollo

  • 1 tbsp olive oil
  • 1 large onion (diced)
  • 3 ribs celery (chopped)
  • 5 carrots (peeled and chopped into 1-inch pieces)
  • 3-4 Yukon gold potatoes (chopped into equal-sized segments)
  • 4 ears corn (cut into 2-3 inch pieces)
  • 2 limes (juiced )
  • 4 small zucchini (halved and chopped)
  • 1 small green cabbage (cored and chopped)
  • salt and pepper (to taste)
  • 1/4 cup fresh cilantro (chopped)
  • Optional toppings/garnishes (avocado, Jalapeño or serrano peppers, chopped cilantro, fresh lime juice, shredded cheese)

Directions :

For the Chicken and Broth

  • Transfer the chicken, garlic, bay leaves, salt, and water to a large heavy-bottomed stockpot or Dutch oven. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Simmer for at least 45-60 minutes, until the chicken is tender.
  • Skim off any foam that may have formed on the top of the broth and use kitchen tongs to carefully remove the chicken from the pot. Transfer to a clean bowl or plate and set aside until cool enough to handle.
  • Meanwhile, strain your homemade chicken broth through a fine-mesh strainer. Discard any solids or impurities left behind in the strainer and reserve the chicken broth for later.
  • When chicken is cool enough to handle, shred or chop into small pieces. Set aside.

For the Caldo de Pollo

  • Return your large, heavy-bottomed stockpot or Dutch oven to medium heat. Add the olive oil and diced onions. Cook, stirring frequently, for 3-4 minutes.
  • Add the celery, carrots, potatoes, corn, and lime juice. Add the homemade chicken broth to the pot and increase heat to high. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes, or until carrots are tender.
  • Add the chicken back to the pot and mix in the zucchini, cabbage, cilantro. Season with salt and pepper, to taste and simmer for 5-10 minutes, or until zucchini is tender.
  • Serve garnished with all your favorite toppings including avocado, sliced jalapeño or serrano peppers, cilantro, lime wedges, or shredded cheese.
  • enjoy!!

 

source:theforkedspoon.com

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