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
PRESSURE COOKER MEXICAN CHICKEN SOUP IN RED CHILE BROTH (CALDO DE POLLO ROJO)
Pressure Cooker Mexican Chicken Soup in Red Chile Broth. Caldo De Pollo Rojo, sped up dramatically thanks to pressure cooking.
Provided by Mike Vrobel
Categories Sunday Dinner
Time 1h45m
Number Of Ingredients 27
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.)
Nutrition Facts : ServingSize 1 cup, Calories 280 calories, Sugar 2.8 g, Sodium 718.9 mg, Fat 5.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 2.1 g, Protein 46.9 g, Cholesterol 148.9 mg
ARROZ ROJO
Provided by Marcela Valladolid
Categories side-dish
Time 48m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
- Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
- Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
- Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
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.
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 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
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