Serves 1
Directions
- 1Add 10 chicken legs to about 5 quarts of hot water (the skin was removed from the chicken legs).
- 2Add 1 onion, 4 garlic cloves and salt to the pot to boil.
- 3Blend 4 roma tomatoes, half an onion, 2 spoons of chicken knorr, oregano and 1 cup of water from the pot.
- 4Optionally, remove foam from the top of the water if needed.
- 5Pour the blended sauce into the pot.
- 6Prepare the veggies: 4 carrots, 2 calabacita, and 3 potatoes.
- 7Chop the carrots, calabacita, and potatoes.
- 8Add carrots, potatoes, and corn to the pot to boil for about 15 minutes.
- 9Then add calabacita, 2 cups of cabbage, and 1 bunch of cilantro.
- 10Once the veggies are all softened, the caldo is done.
- 11Serve the caldo, pair with rice.
- 12Squeeze lime over the caldo.
Ingredients
- 10 chicken legs
- 5 quarts hot water
- 1 onion
- 4 garlic cloves
- salt
- 4 roma tomatoes
- 0.5 onion
- 2 spoons chicken knorr
- oregano
- 1 cup water from pot
- 4 carrots
- 2 calabacita
- 3 potatoes
- 2 cups cabbage
- 1 bunch cilantro
- 1 lime
- rice
Equipment
potblendercutting boardskimmer
Related recipes
Spanish Garlic and Bread Soup
Spanish · Soup
Guiso de pollo
Spanish · Soup
Couscous Gazpacho Salade
Spanish · Soup
Taboulé Gazpacho
Spanish · Soup
Sopa Castellana o de Ajo
Spanish · Soup15m
Ensalada de gazpacho
Spanish · Soup20m
Gazpacho Verde de Calabacín
Spanish · Soup5m
Avocado Gazpacho
Spanish · Soup
Crema fría de espárragos blancos, manzana y aguacate
Spanish · Soup5m
SOPA CREMOSA DE VERDURAS
Spanish · Soup
Crema de remolacha y yogur
Spanish · Soup
1 Dish Chicken and Chorizo Pasta
Spanish · Soup30m