Caldo de pollo ( carribean style chicken soup/stew)

Posted on April 15, 2022

Caldo de pollo ( carribean style chicken soup/stew)

Are you looking for recipe inspiration? Caldo de pollo ( carribean style chicken soup/stew) special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Caldo de pollo ( carribean style chicken soup/stew) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Caldo de pollo ( carribean style chicken soup/stew), starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Caldo de pollo ( carribean style chicken soup/stew) delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Caldo de pollo ( carribean style chicken soup/stew) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Caldo de pollo ( carribean style chicken soup/stew) estimated approx. 1 hour.

Well, this time, let's try it, and vary the Caldo de pollo ( carribean style chicken soup/stew) yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Caldo de pollo ( carribean style chicken soup/stew) using 15 ingredient type and 21 manufacturing steps. Here's how to make the dish.

Delicious and filling authentic Guatemalan recipe passed down to me from my mother in law!

Ingredients and spices that need to be prepared to make Caldo de pollo ( carribean style chicken soup/stew):

  1. 1 medium fryer chicken(whole)
  2. 6 cup water
  3. 1 medium chayote squash
  4. 4 large carrots
  5. 1 large green plantain
  6. 2 large white potatoes
  7. 1 large yuka
  8. 3 small roma tomatoes
  9. 2 medium zucchini squash
  10. 1 large sweet vidalia onion
  11. 2 ears of fresh corn
  12. 1 bunch fresh cilantro or culantro
  13. 1 dash salt to taste
  14. 1 dash pepper to taste
  15. 3 tbsp chicken bouillon ( prefer knorr )

Steps to make a Caldo de pollo ( carribean style chicken soup/stew)

1
Prep chicken by cutting into quarters and applying salt/pepper. Set aside.
2
Heat a small amount of oil in a large soup/stock pot.
3
Quarter the onion and add to the oil to sweat, once onion has become transparent add chicken to pot and brown on all sides.
4
Once chicken is browned add enough water to cover the chicken by about a inch, add chicken bouillon and a pinch of salt. Stir well and bring to a boil.
5
After 5 minutes of boiling reduce heat to a simmer and cover to cook. 30 minutes or untill EXTREMELY tender.
6
While chicken is cooking prep the veggies for the soup.
7
Peel yuka and slice in one inch rounds, set aside in large bowl.
8
Clean corn and slice cob to 2 inch thick pieces, add to bowl with yuka.
9
Peel chayote cut in half and remove pitt with a spoon, cut into medium / large chunks. Add to bowl.
10
Clean potatoes well and cut into large chunks. ( quarter for small potatoes) add to bowl.
11
Clean zucchini squash and slice into 1 inch rounds, place in bowl.
12
Peel carrots and slice into 2 inch rounds. Place in bowl.
13
Clean tomatoes, quarter tomatoes and place in bowl.
14
Peel GREEN plantain slice into one inch rounds. NOTE: MUST BE GREEN HARD PLANTAINS NOT YELLOW.
15
Chop cilantro including stems reserve half for garnish.
16
Add all veggies and cilantro except for the zuchinni squash to the pot.
17
Add enough water just to cover the veggies. Add more salt/ bouillon to taste. Cover tightly and cook on medium high heat for about 15-20 minutes untill potatoes and carrots are tender.
18
Add zuchinni for the last 10 minutes.
19
Serve this amazing stew with fresh chopped onion,cilantro, and lime wedges for garnish.
20
Go one step further and serve with fresh corn tortillas!
21
Enjoy! Hope you love it as much as I do!

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