CALDO DE POLLO
This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.
Provided by jack&lanasmommy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.
Provided by Beth Alberts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g
CALDO DE POLLO
Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. I know everyone has their own way of preparing it, and their particular choice of vegetables or herbs to cook it with, but in the end...
Provided by Mely Martínez
Categories Soups
Time 1h5m
Number Of Ingredients 15
Steps:
- Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.
- After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
- Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
- When the chicken pieces have cooled, shred it or cut into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
- Strain the broth using a large fine mesh strainer. Return the broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
- Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.
Nutrition Facts : ServingSize 1 10 ounces bowl, Calories 254 kcal, Carbohydrate 5 g, Protein 21 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 82 mg, Sodium 688 mg, Fiber 1 g, Sugar 2 g
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!
Provided by Brisket in Roses
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
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 STEW/SOUP
This soup is a recipe of my friend's father who passed away a few years ago. It is soooo delicious I was shocked when I found out how easy it is to make!! the El Pato sauce called for in this recipe is easily found in the Mexican isle of your grociery store (unless you live in Queensland, Australia... can't find it here!! I have to have my sister send it to me from the U.S. just so I can make this soup!!) or at a Mexican market. Make sure to get the yellow can labelled "hot tomato sauce" or "salsa de chile fresco" It is really cheap... the grociery store in Colorado (where I used to live) sold it for 69 cents. It is the key to the soup. You can easliy change the meat to beef and use beef broth instead of water... or some nice white fish or shrimp..but if using seafood the seafood should be added in the last 5 minutes of cooking time. Also, you can play with the veggies too!! I do need to warn you that it is a little bit too spicy for most children.
Provided by .. Ameera ..
Categories Potato
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 12
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.
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