Caldo de Pollo Recipe
Did you guys know it was going to rain today in SoCal? I didn’t & apparently my weather app on my iPhone didn’t either 🤷🏻♀️ I’ll take it though because I’m not looking forward to the blistering heat we’ll have to endure this summer 🥵 any chance to enjoy some rain in LA, I’m taking full on advantage of! It’s the simple things in life that I enjoy most & in remaining simple today I made Caldo de Pollo. It’s a super easy yet super yummy Mexican soup. Make it with me today!
Caldo de Pollo
Ingredients
•4 lb whole chicken, cut into pieces (or half thighs & half drumsticks)
•2 garlic cloves
•1/4 onion, chopped +1/2 onion diced
•handful of peewee potatoes
•3 small corn, cut in half
•1 chayote, chopped
•2 carrots, peeled & cut “batonette” or in medium sticks
•5 stems cilantro + handful, minced
•Red Mexican rice
•Knorr consome de pollo or salt (or use both!)
•1/4 of a small cabbage, cut in wedges
•1 large zucchini, cut the same as the carrots
•lemons or limes
Instructions
1. Grab a 7 QT stock pot & fill it halfway with water. Place the chicken in the pot with the chopped onion & garlic cloves. Bring to a boil, make sure to remove any fat coming up to the surface. After 10 minutes of cooking the chicken, add in the potatoes, corn, chayote, carrots, & cilantro sprigs. Simmer for 15 min or u til potatoes & carrots become fork tender.
2. Add in the cabbage & zucchini for the last 5-10 min of cooking time. These vegetables can easily overlook and don’t need much time in the simmering pot. Cook them according to your preference. Season with Knorr to taste.
3. Serve your caldo in a bowl with red Mexican rice mixed in, garnished with onions & cilantro, & a squeeze of lemon or lime over the top. This recipe reminds me of home. It’s a Mexican staple! Enjoy hot tortillas or quesadillas alongside 😋 want it spicy? Add in a red salsa or some tapatio!
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