Caldo De Pollo Mexican Chicken Stewsoup Recipes

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 OR CHICKEN SOUP MEXICAN STYLE

Steps:

• In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
• In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
• Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
• Add chopped tomato and cook for another 3 minutes.
• Add this mixture to the chicken pot.
• Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
• Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
• Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
• Optional: Add slices of avocado to your soup.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Steps:

• Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
• Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
• Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

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.