CALDO DE POLLO RECIPE - RECIPES.NET
Caldo de pollo or chicken soup is a Mexican comfort dish. The broth is enriched with tomato sauce, carrots, and rice to make a filling soup.
Provided by Chris
Total Time 45 minutes
Prep Time 45 minutes
Yield 4
Number Of Ingredients 15
Steps:
- In a large (at least 10-quart) pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
- While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes, being careful not to let it burn.
- Add onion and continue cooking until onion is translucent. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.
- Add carrots, celery, and potatoes to soup and let come to a boil; reduce heat. Let simmer until vegetables cook through. This takes about 20 to 30 minutes. Add tomato sauce, cilantro, and safflower petals during the last 5 minutes.
- Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.
Nutrition Facts : Calories 81.00kcal, CarbohydrateContent 10.00g, CholesterolContent 1.00mg, FatContent 4.00g, FiberContent 1.00g, ProteinContent 1.00g, SaturatedFatContent 1.00g, ServingSize 4.00 people, SodiumContent 1,772.00mg, SugarContent 1.00g, UnsaturatedFatContent 3.00g
MEXICAN CHICKEN SOUP (CALDO DE POLLO) RECIPE - FOOD.COM
Sometimes I add a chopped tomato - nice easy soup with lots of flavour. Some people like to roast the whole cloves of garlic and then remove them when they remove the chillies. You can use dried chillies if you wish. Make it as hot or as mild as you want. Mexican does not have to burn your throat (although I love it that hot!)
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
- Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
- Remove chicken to a plate to cool about 10 minutes.
- Remove the chillies from the soup and adjust the seasoning.
- Remove the skin and bones from the chicken and tear it into coarse shreds.
- Add zucchini and chicken to the pot simmer 5 minutes.
- Add cilantro and serve in about 2 minutes with wedges of lime on the side.
Nutrition Facts : Calories 417.8, FatContent 18, SaturatedFatContent 5.1, CholesterolContent 103.6, SodiumContent 654.2, CarbohydrateContent 21.4, FiberContent 2.4, SugarContent 9.4, ProteinContent 40.7
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Chicken soup is a staple in Mexico and can be served any time of year. Families love this dish for it’s excellent nutritional value and kids love it because it’s delicious! Ladle soup into bowls and serve with shredded Oaxaca cheese, chopped cilantro, diced onion, avocado, and a squeeze of lemon.
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Total Time 30 minutes
1. Place chicken breasts, thighs, and legs in inner steel pot of pressure cooker and pour water over chicken. Stir 1 tablespoon salt into water.
2. Stir onion, garlic, and cinnamon into pot. Add corn, cilantro, mint, and parsley.
3. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 7 minutes. Move steam vent handle to Venting to quick-release pressure. When the red float falls to its original position, all pressure is released from the pot.
4. Remove lid and add squash, chayote, potatoes, and carrots.
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6. Season soup with salt to taste.
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