Chicken Caldo Verde Recipes

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
• Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

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.

MIXED LEAFY GREEN SOUP "CALDO VERDE" WITH CHICKPEAS

Steps:

• Pour the olive oil into a large pot, and place over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onions and paprika; lower the heat to medium; and cook, covered, until tender, 2 to 3 minutes.
• Put the greens into a blender and blend until pureed (you may use a little water to help, or use the wand tool that comes with some blenders to force the greens to blend without water). Pour this mixture into the pot, increase the heat to high, and cook until the water has evaporated from the greens.
• Pour two-thirds of the chickpeas into the blender with 1 cup of the stock and blend until smooth. Add the pureed chickpeas to the pot with the remaining chicken stock and chickpeas and bring to a simmer. Cook covered until the greens are tender and the soup has thickened, about 10 minutes. Season with salt and pepper. Ladle the soup into four bowls and serve.

CALDO VERDE

Steps:

• In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed red pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish with the mint.

CALDO VERDE

Steps:

• Peel potatoes and slice thinly, about 1/8" thick.
• Heat oil in a large stockpot over medium-high heat.
• Then, add potatoes and brown.
• This will give the soup a deep color and rich potato taste.
• Add onions and red pepper flakes, and cook until onions turn soft.
• Stir in garlic, then add broth and bring to boil.
• Reduce heat and simmer 10–15 minutes until potatoes are done.
• Meanwhile, peel casing from pepperoni.
• Slice pepperoni into 1/4"-thick pieces.
• Heat skillet over medium heat and add slices.
• Render and lightly brown on both sides.
• Drain on paper towels.
• When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
• Try to simply chunk them enough so the broth thickens.
• Now add the drained pepperoni.
• In batches, stack stemmed kale and slice into shreds.
• Add and cook 2–3 minutes.
• Season with salt.
• Just before serving, stir in lemon juice.
• Acid turns the kale army-green if added too early.