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Caldo de pollo Recipe

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This recipe for Caldo de pollo is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken
1-2 potatoes
2-3 carrots
1 stalk of celery
2-3 Mexican squash
2-3 chayote squash (guisquil)
1 onion
Bunch of cilantro
Garlic
Directions:
Directions:
Cook chicken in pressure cooker:
Add water to about 1/2 full (adding too much water will not give enough flavor). Add chicken and celery and 2-3 garlic cloves. Add salt and pepper to taste. Cook on low temperature in pressure cooker until done or in a large pot.

Meanwhile, cut all veggies into large pieces (ex cut potatoes into 4s).

Once chicken is done transfer broth into a stock pan and add potatoes, carrots and chayote squash as well as onion, cilantro (whole or chopped) and chopped garlic. Let it simmer until vegetable are almost done. Then add the Mexican squash. At this point taste the broth. If it needs more flavor, add chicken soup base or a chicken bullion cube. Simmer for another 15-20 minutes until all vegetables are done.

While soup is simmering, cut up chicken and fry in frying pan with oil and garlic.

Serve soup over rice and add chicken into soup or serve on the side.


***optional sauce to add to soup when served***
In a small bowl, squeeze 3-4 limes, chop 2 Tbsp. of onion and cilantro very finely and add to the lime juice. This should be very "juicy". You can add finely chopped jalapeņo if you want to add spice. Spoon over your caldo.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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