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Caldo de Pollo
Description
Based on one of my favorite menu items at a restaurant I will never go to again because of the horrid service.
Ingredients
- 1 whole chicken (3-4 pounds), cut into large pieces
- 8-10 cups water, depending on size of chicken
- 2-3 tsp salt
- 1/2 white onion
- 4 garlic gloves, peeled & cut into large pieces
- 3 celery branches, cut in half
- 4 large carrots, cut in half
- 2 cilantro branches
- Other vegetables as desired (potatoes, corn on the cob, cabbage, zucchini, chayotes) cut into large pieces.
- Avocado, cilantro, diced onion, lime, diced serrano or jalapeno peppers, cooked white rice, chipotle or adobo sauce to garnish.
Instructions
- Place chicken, water and salt into a large stock pot at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim & discard.
- After removing foam, add onion, garlic and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots and cilantro. If using other vegetables, add them 15 minutes later. Check chicken for doneness and, once cooked, remove & set aside to cool.
- Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
- When chicken pieces have cooled, shred or cut into small pieces. Dice carrots once cooked and set aside.
- Remove any remaining vegetables and set aside. Drain broth then return to pot, letting settle for 8-10 minutes. Use a large spoon to remove any fat that rises to the top.
- Cut up vegetables and return to pot along with chicken and heat through.
- Serve with garnishes.