Caldo De Pollo Basico Food

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Steps:

• Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
• Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
• Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
• Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
• Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.

TRADITIONAL CALDO DE POLLO (CHICKEN SOUP)

Steps:

• In a food processor, finely chop onions, celery, and garlic.
• Puncture jalapeno with a knife.
• In a stockpot place chicken, water, salt, pepper, corn nibblets, and the punctured jalapeno along with chopped onions, celery, and garlic and bring this to a boil.
• Tuck the cilantro into the ball infuser and drop into stockpot.
• Let everything simmer for about 20 to 30 minutes.
• Add halved potatoes and simmer for 5 minutes.
• At this point taste the broth for flavor. Add salt if needed.
• Add carrots and chayote and simmer for another 5 minutes.
• Add green beans and simmer for 3 to 5 minutes.
• Test potatoes to make sure they are cooked. If they are turn off heat.
• Finally, add zucchini and cabbage and let these veggies cooked with the heat of the broth. Cover and let it sit approximately 3 minutes.
• Serve with lime and garnish with chopped onions/cilantro if desired. OR serve over plain rice.

CALDO DE POLLO BASICO RECIPE

Steps:

• In a medium (6 quart) soup pot, combine the chicken, onion, garlic, bay, marjoram and thyme. Add 4 quarts of water, set over medium-high heat and let come to a simmer. Skim off the grayish foam that rises during the first few minutes of simmering, then partially cover and reduce the heat to keep the liquid at a very gentle simmer. If using a cut-up whole chicken, cook for 45 minutes. Remove the chicken pieces, let cool until handleable and pull the meat from the bone (reserve it for enchiladas or the like); return the bones to the simmering broth for another hour. If using chicken wings or bones, let simmer for 2 hours. Strain through a fine-mesh strainer and discard the solids. Let the broth rest long enough for the fat to rise to the top, then spoon it off. Covered and refrigerated, the broth will keep for several days in the refrigerator. It freezes beautifully.

CALDO DE POLLO

Steps:

• Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

CALDO DE POLLO--MEXICAN CHICKEN STEW/SOUP

Steps:

• in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
• remove and transfer to a plate/bowl (you will add it back).
• sautee onions with the rest of the olive oil in that same pot till translucent.
• add all the veggies.
• add chicken, water, El Pato sauce, and 1 tsp salt.
• Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
• lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
• taste and add more salt and then pepper as needed.
• then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
• ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.

CALDO DE POLLO (CHICKEN SOUP)

Steps:

• In a large pot, cover chicken breasts with water and bring to a boil.
• Cook for 10 minutes, skimming off any fat that floats to the surface.
• Add seeded and diced chiles (be sure to wear rubber gloves and don't touch your face).
• Add onion, celery, carrots, bay leaf and seasonings.
• Reduce heat, cover pot and simer for 30 minutes.
• Remove chicken, debone and add back to pot.
• Add zucchini, salt and pepper.
• continue simmering until vegetables are tender.
• Remove bay leaf before serving.