Caldo De Pollo Chicken and Rice Soup
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
- 1 whole chicken (skin removed)
- 4 cups broth (i use Chicken Broth)
- 4 cups water
- 1 onion, sliced
- 1 1⁄2 tablespoons garlic powder
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 2 bay leaves
- salt & pepper
- juice of 1-2 lime
- 3 garlic cloves, sliced
- 1 (4 ounce) can el pato salsa fresca or (4 ounce) can tomato sauce
- 1 (14 ounce) can diced tomatoes, spanish style
- 3 carrots, chopped
- 3 stalks celery, chopped
- 3 chayotes, cubed
- 1 jalapeno, sliced
- 6 corn, nibblers (optional)
- 1 cup fresh cilantro
directions
- clean chicken then split down the spine and remove as much skin as possible.
- add chicken, onion, garlic & seasonings to a large pot and fill with broth & water.
- cut tops and ends off all veggies and add them to the pot.
- heat over medium-high heat and bring to a boil.
- reduce heat, cover and cook for 1 hour. Don’t boil too hard or broth will evaporate too quickly.
- cut & dice vegetables.
- remove chicken and let cool then cube.
- add the carrots, celery and chayotes, the lime juice, el pato sauce, diced tomatoes, and jalapeno, and let boil for 15 minutes.
- add cabbage, corn and the cubed chicken and cook until all veggies are soft (approx. 10 minutes). add cilantro at the very end.
- add 3-4 spoonfuls of my spanish rice recipe when serving.
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