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Caldo de Pollo
Created by: Howcan Team
Ingredients
- 1 whole chicken, cut into pieces
- 8 cups of chicken broth
- 2 carrots, sliced
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup of cilantro, chopped
- 2 limes, cut into wedges
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the chicken pieces to the pot and simmer for 30 minutes, skimming off any foam that rises to the surface.
- Add the carrots, potatoes, onion, garlic, cumin, oregano, and bay leaf to the pot.
- Season with salt and pepper to taste.
- Simmer for an additional 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken pieces from the pot and shred the meat, discarding the bones and skin.
- Return the shredded chicken to the pot and stir in the cilantro.
- Serve the caldo de pollo hot, with lime wedges on the side for squeezing over the soup.
Caldo de Pollo, a traditional Mexican chicken soup, has a rich history dating back to ancient Aztec and Mayan civilizations. This hearty dish has evolved over centuries, with each region adding its own unique twist. The soup is known for its comforting and nourishing qualities, making it a staple in Mexican households. Renowned chefs like Rick Bayless and Pati Jinich have popularized their own versions of this beloved dish, incorporating fresh ingredients and authentic flavors. The key to a delicious caldo de pollo lies in the quality of the chicken, the aromatic blend of herbs and spices, and the addition of fresh vegetables. For the best version of this dish, head to Mexico City or Oaxaca, where you'll find authentic renditions served in bustling market stalls and family-owned restaurants. Whether it's the homemade chicken broth or the perfect balance of flavors, caldo de pollo continues to be a beloved classic in Mexican cuisine.
80 min
6
300 calories
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