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Caldo de Pollo

4

130 min

Caldo de Pollo

Caldo de Pollo Photo 1

Time

130 min

Serving

8 persons

Calories

606

Rating

4.00★ (62)

Cuisine

Spanish
Author: Victoria Buriak
This caldo de pollo turned out delicious on my first attempt! I like to serve this chicken vegetable soup with warm corn tortillas and a side of Spanish rice and refried beans.

Ingredients

  • chicken leg quarters: 5 pound
  • water: 2 gallons
  • garlic: 2 Tbsp (minced)
  • salt: 2 Tbsp
  • garlic powder: 1 Tbsp
  • chicken bouillon: 1 cube
  • carrots: 4 piece (cut into large chunks)
  • potatoes: 4 piece (cut into large chunks)
  • zucchini: 4 piece (cut into large chunks)
  • chayote: 1 piece (cut into large chunks)
  • white onion: 1 piece (cut into large chunks)
  • cilantro: 0.5 bunch (chopped, fresh)

Metric Conversion

Stages of cooking

Caldo de Pollo Photo 21
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Caldo de Pollo Photo 5 4
  1. Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
    Caldo de Pollo Photo 2
  2. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
    Caldo de Pollo Photo 3
  3. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
    Caldo de Pollo Photo 4
  4. Stir chopped cilantro into soup. Simmer for 5 minutes and serve.
    Caldo de Pollo Photo 5

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