Caldo De Pollo Rojo Food

PRESSURE COOKER MEXICAN CHICKEN SOUP IN RED CHILE BROTH (CALDO DE POLLO ROJO)

Steps:

• With a pair of kitchen scissors, cut off the stem end of the pepper, then cut down one side. Open the pepper up and brush out the seeds) Toast the peppers in batches in a dry skillet over medium heat (not nonstick - I used cast iron). Open up the peppers and press down with a spatula to get good contact with the pan, about 30 seconds per pepper. (Skip toasting the chipotles - they're already smoked.) Put the toasted chiles in a small bowl, cover with warm water, and soak the chiles for 30 minutes.
• Toast the spices and garlic: While the chiles are soaking, toast the spices in the same skillet until they smell fragrant, about 1 minute, then pour the spices directly into a blender. Pulse the blender a few times to break up the cinnamon, then wait for the chiles to finish soaking.
• Make the chile paste: When the chiles are soaked, add them to the blender, along with 1 cup of the soaking water, and blend until completely smooth. (Add more water if needed to keep the blades moving; my Vitamix powered through this without any effort.)
• Everything in the pot: Pour 8 cups of water into the pressure cooker pot. Add the soup ingredients: the onion, carrot, celery, garlic, and cut-up chicken. Stir in the chile paste and 2 teaspoons of salt, then float the bay leaf on top.
• Pressure cook for 30 minutes with a Natural Pressure Release: Pressure cook on high pressure for 30 minutes in an electric pressure cooker ("Pressure Cook" or "Manual" mode in an Instant Pot), or for 24 minutes in a stovetop pressure cooker. Let the pressure come down naturally, at least 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down naturally for 20 minutes, then quick release any remaining pressure.)
• Strain the broth and shred the chicken: With tongs and a slotted spoon, remove the chicken pieces to a cutting board and let them cool. Strain the broth through a fine mesh strainer and discard the rest of the solids; they gave their all to the broth. When the chicken is cool enough to handle, shred it, discarding the skin, bones, and gristle.
• Serve the soup: To serve, put a handful of shredded chicken in a soup bowl, cover with broth, and customize the bowl of soup with your favorite toppings. (I like the crunch of shredded cabbage, the bite of some diced onion, and the texture of avocado slices in mine.)

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

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 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 (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.

CALDO DE POLLO ROJO

Steps:

• Put chicken, salt, and 14 cups water into a large pot and simmer over medium heat, skimming foam as it surfaces, until just tender, about 25-30 minutes. Meanwhile, soak chiles in a bowl of water until soft, about 10 minutes, then drain. Put chiles, tomatoes, garlic, and half of the onions into a food processor. Add 1/4 cup of the broth from the pot and puree. Strain into a large bowl, pressing on the solids with the back of a spoon and set aside. Heat oil in a medium skillet. Add strained sauce and cook, stirring 4-5 minutes. Add bouillon cubes and cook, stirring, until dissolved, about 3 minutes. Add chile sauce to pot with chicken and broth and simmer, covered, for 15 minutes. Adjust seasoning. Serve soup with lime wedges and remaining chopped onions. Garnish with cilantro.

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 CON FIDEO

Steps:

• Place chicken in stockpot or Dutch oven with unpeeled onion, the 2 unpeeled garlic cloves, 1 teaspoon salt,peppercorns and 3 sprigs mint.
• Add enough water to cover by 2 inches and bring to a boil over high heat.
• At once, reduce heat to maintain low rolling boil; skim off any froth that rises to top.
• Cook, partly covered, until chicken is tender, 20-25 minutes; remove pot from heat and let chicken cool in stock.
• Lift out chicken pieces. Discard skin, remove meat from bones and cut into bite-sized pieces.
• Strain stock into a bowl, discarding solids. Rinse out and dry pot.
• Place chiles in small bowl and cover with 2 cups of the hot stock. Let sit for 20 minutes; transfer chiles and soaking liquid to blender and puree with remaining peeled and coarsely chopped onion and 4 peeled and quartered garlic cloves.
• Add oil to clean stockpot and heat over medium-high heat until rippling.
• Add the nests of fideos and brown lightly on both sides. If using vermicelli, stir-fry until lightly browned.
• Lift out with slotted spoon and drain on paper towels.
• Pour out all but a thin film of oil from pot.
• Add pureed chile mixture, reduce heat to low and cook 10 minutes, stirring frequently.
• Add chicken, fried noodles and remaining stock. Bring to a boil and taste for salt, adding a little if it seems flat.
• Cook over low heat until noodles are al dente, about 5 to 7 minutes.
• Meanwhile, chop remaining mint. Add most of the mint to the soup; serve immediately with a sprinkling of the remaining mint, a few grinds of black pepper if desired and several jalapeno slices.