Caldo De Pollo Or Chicken Soup Mexican Style Food

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 (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.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Steps:

• Cut onions in large chunks and chop cilantro.
• put chicken in a very large pot. I cut the legs off of the thighs.
• Cover with water.
• Add bouillon cubes.
• Bring to a boil
• Add whole garlic cloves, onions, salt,and cilantro.
• Lower heat and simmer 1 hour and fifteen minutes.
• While chicken cooks peel and cut potatoes into large pieces.
• Cut zucchini and squash into 1.5 inch slices.
• Cut celery into 1 inch pieces.
• Quarter the cabbage.
• Cut corn into 3 inch pieces.
• Remove any fat at this point if you wish and you can take skins off chicken.
• Add potatoes and corn cook for 20 minutes.
• Add squash, zucchini,and celery cook 10 minutes.
• Add cabbage and cook for 15 more mins or until cabbage and squash are soft.

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.

MEXICAN CHICKEN SOUP (CALDO DE POLLO)

Steps:

• Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
• Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
• Remove chicken to a plate to cool about 10 minutes.
• Remove the chillies from the soup and adjust the seasoning.
• Remove the skin and bones from the chicken and tear it into coarse shreds.
• Add zucchini and chicken to the pot simmer 5 minutes.
• Add cilantro and serve in about 2 minutes with wedges of lime on the side.

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.