Caldo De Pollo Basico Recipes

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.

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.

Steps:

• In a medium (6 quart) soup pot, combine the chicken, onion, garlic, bay, marjoram and thyme. Add 4 quarts of water, set over medium-high heat and let come to a simmer. Skim off the grayish foam that rises during the first few minutes of simmering, then partially cover and reduce the heat to keep the liquid at a very gentle simmer. If using a cut-up whole chicken, cook for 45 minutes. Remove the chicken pieces, let cool until handleable and pull the meat from the bone (reserve it for enchiladas or the like); return the bones to the simmering broth for another hour. If using chicken wings or bones, let simmer for 2 hours. Strain through a fine-mesh strainer and discard the solids. Let the broth rest long enough for the fat to rise to the top, then spoon it off. Covered and refrigerated, the broth will keep for several days in the refrigerator. It freezes beautifully.