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Prep Time: 20 Minutes Cook Time: 110 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think. Ingredients:
5 pounds chicken leg quarters |
2 gallons water |
2 tablespoons minced garlic |
2 tablespoons salt |
1 tablespoon garlic powder |
1 cube chicken bouillon |
4 large carrots, peeled and cut into large chunks |
4 large potatoes, peeled and cut into large chunks |
4 zucchini, cut into large chunks |
1 chayote, cut into large chunks |
1 large white onion, cut into large chunks |
1/2 bunch fresh cilantro, chopped |
Directions:
1. Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
2. Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
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