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
Make and share this Caldo De Pollo Mexican Chicken Soup recipe from Food.com.
Provided by Dienia B.
Categories Mexican
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- saute onion garlic together add spices add sweet potato and broccoli
- add water and cube
- add chicken
- simmer covered 1 hour take out chicken ,debone take off skin and shredded into fine pieces add back
- then add zucchini and tomato and simmer 30 minutes more.
Nutrition Facts : Calories 330.8, Fat 15, SaturatedFat 3.8, Cholesterol 56.8, Sodium 334.5, Carbohydrate 31.6, Fiber 7.5, Sugar 8.6, Protein 20.3
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
South Texas style- the only time i can find caldo de pollo cooked this way is when i go to south Texas
Provided by philip collins
Categories Poultry
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 593.7, Fat 28.7, SaturatedFat 8.1, Cholesterol 136.3, Sodium 1400.5, Carbohydrate 44.8, Fiber 7.8, Sugar 9.7, Protein 41
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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