Description
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
- ½ bunch fresh cilantro, chopped
Instructions
- Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic
- salt
- and garlic powder.
- 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.
- 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.
- Stir chopped cilantro into soup. Simmer for 5 minutes and serve.
Prep Time: 20 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 10 mins
Servings: 8