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."
photo by DianaEatingRichly
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
5
ingredients
- 1 large onion, chopped
- 2 carrots, chopped 1/2-inch thick
- 3 medium potatoes, chopped bite size
- 1 1⁄2 cups chopped celery, chopped 1/4 inch thick
- 1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or "hot tomato sauce", the yellow can not the green!)
- 6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
- 2 tablespoons olive oil
- 6 cups water
- 1 teaspoon salt
- salt and pepper
- 1 - 1 1⁄2 bunch cilantro, chopped
- lemon wedges or lime wedge (to garnish)
directions
- 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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Reviews
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This is fabulous! I'm glad I only used 5 (large) thighs, because there was almost not enough room in my 4 quart pot as it was (I did add a small zucchini, -- chopped -- since one can't find Mexican sqaushes where we live). Spicy but not too, and plenty hearty -- almost a stew, indeed. We lived in Brownsville, Texas for 3 years (1999-2002), and this really reminded us of mid-day meals we used to eat there. Thanks so much for posting! -
I'm Latina and I love, love this soup! It reminds me of the soup my mom made when I was little on a cold winter night. :) When anyone in my family has a head cold the spiciness of this soup really helps! The only thing I add to my bowl is fresh chunks of avocado and I serve it with a side of warm corn tortillas. Delicioso! -
I was craving cauldo one day and decided to give this recipe a try. I added about 10 cups of water since 6 didn't seem like enough, only 2 potatoes, and I added cabbage and corn on the cob during the last 25 minutes of cook time. I also added 2 chicken bouillon cubes and a package of sazon goya to the water. -
Delicious and easy. I used a different canned salsa since I couldn't find the specific one. Loved stirring in some avocado chunks to serve!
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You dont have to brown the chicken, you can just throw it in the broth n it will cook just fine, this is not how Mexican caldo is made.
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Tweaks
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My mom made this tonight, it was really tasty!!
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Just added a lot of cilantro,because we love it !
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Added garlic, stewed tomatoes some hot sauce when el patio sauce was missing.
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After making this recipe 3 times, I am finally reviewing it! This soup is wonderful, and the El Pato sauce is the key! I use 3 chicken breasts on the bone (skin removed), and 1 reserve 1/4 of the can of El Pato to add to my rice (this also keeps the soup from being too spicy). I also find I have to cook on lower heat settings than mentioned if I want to avoid searing and excess boiling. Aside from that, I make it to recipe and it turns out great every time! If you want to use cooked chicken instead of boiling meat from scratch, use chicken broth instead of water, and add the cooked chicken during the last 35 minutes of cook time. Yum!
