Caldo de pollo ( carribean style chicken soup/stew). Find Dishes & Ideas & Recipes Made With The Best Ingredients That Are Full Of Flavor. Prepared With Care And Full Of Flavor, Add Progresso™ For A Great Meal Today! This soup is a recipe of my friend's father who passed away a few years ago.

Caldo de pollo ( carribean style chicken soup/stew) S. just so I can make. 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.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, caldo de pollo ( carribean style chicken soup/stew). It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Caldo de pollo ( carribean style chicken soup/stew) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It's easy, it's quick, it tastes delicious. They are nice and they look wonderful. Caldo de pollo ( carribean style chicken soup/stew) is something that I've loved my whole life.

Find Dishes & Ideas & Recipes Made With The Best Ingredients That Are Full Of Flavor. Prepared With Care And Full Of Flavor, Add Progresso™ For A Great Meal Today! This soup is a recipe of my friend's father who passed away a few years ago.

To begin with this recipe, we have to prepare a few components. You can cook caldo de pollo ( carribean style chicken soup/stew) using 15 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Caldo de pollo ( carribean style chicken soup/stew):

{Make ready 1 medium of fryer chicken(whole).
{Prepare 6 cup of water.
{Make ready 1 medium of chayote squash.
{Take 4 large of carrots.
{Make ready 1 large of green plantain.
{Take 2 large of white potatoes.
{Prepare 1 large of yuka.
{Prepare 3 small of roma tomatoes.
{Get 2 medium of zucchini squash.
{Take 1 large of sweet vidalia onion.
{Make ready 2 of ears of fresh corn.
{Make ready 1 bunch of fresh cilantro or culantro.
{Get 1 dash of salt to taste.
{Take 1 dash of pepper to taste.
{Get 3 tbsp of chicken bouillon ( prefer knorr ).

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it. Caldo de Pollo Recipe Caldo de Pollo or Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too.

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

Prep chicken by cutting into quarters and applying salt/pepper. Set aside..
Heat a small amount of oil in a large soup/stock pot..
Quarter the onion and add to the oil to sweat, once onion has become transparent add chicken to pot and brown on all sides..
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..
After 5 minutes of boiling reduce heat to a simmer and cover to cook. 30 minutes or untill EXTREMELY tender..
While chicken is cooking prep the veggies for the soup..
Peel yuka and slice in one inch rounds, set aside in large bowl..
Clean corn and slice cob to 2 inch thick pieces, add to bowl with yuka..
Peel chayote cut in half and remove pitt with a spoon, cut into medium / large chunks. Add to bowl..
Clean potatoes well and cut into large chunks. ( quarter for small potatoes) add to bowl..
Clean zucchini squash and slice into 1 inch rounds, place in bowl..
Peel carrots and slice into 2 inch rounds. Place in bowl..
Clean tomatoes, quarter tomatoes and place in bowl..
Peel GREEN plantain slice into one inch rounds. NOTE: MUST BE GREEN HARD PLANTAINS NOT YELLOW..
Chop cilantro including stems reserve half for garnish..
Add all veggies and cilantro except for the zuchinni squash to the pot..
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..
Add zuchinni for the last 10 minutes..
Serve this amazing stew with fresh chopped onion,cilantro, and lime wedges for garnish..
Go one step further and serve with fresh corn tortillas!.
Enjoy! Hope you love it as much as I do!.

I know everyone has their own way of preparing it, and their particular choice of vegetables or herbs to cook it with, but in the end, it's a simple soup that can warm you up. Mexican Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal. Caldo de Pollo is a Mexican chicken soup crowded with fresh corn on the cobb, zucchini, carrots, cabbage, onion and garlic all simmered in a richly flavored broth. This easy one pot Mexican chicken soup is rich and flavorful and loaded with healthy ingredients.

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