Caldo de Pollo

Serves 1
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Directions

  1. 1Add 10 chicken legs to about 5 quarts of hot water (the skin was removed from the chicken legs).
  2. 2Add 10 chicken legs to about 5 quarts of hot water (the skin was removed from the chicken legs).
  3. 3Add 10 chicken legs to about 5 quarts of hot water (the skin was removed from the chicken legs).
  4. 4Add 1 onion, 4 garlic cloves and salt to the pot to boil.
  5. 5Add 1 onion, 4 garlic cloves and salt to the pot to boil.
  6. 6Add 1 onion, 4 garlic cloves and salt to the pot to boil.
  7. 7Blend 4 roma tomatoes, half an onion, 2 spoons of chicken knorr, oregano and 1 cup of water from the pot.
  8. 8Blend 4 roma tomatoes, half an onion, 2 spoons of chicken knorr, oregano and 1 cup of water from the pot.
  9. 9Blend 4 roma tomatoes, half an onion, 2 spoons of chicken knorr, oregano and 1 cup of water from the pot.
  10. 10Optionally, remove foam from the top of the water if needed.
  11. 11Optionally, remove foam from the top of the water if needed.
  12. 12Optionally, remove foam from the top of the water if needed.
  13. 13Pour the blended sauce into the pot.
  14. 14Pour the blended sauce into the pot.
  15. 15Pour the blended sauce into the pot.
  16. 16Prepare the veggies: 4 carrots, 2 calabacita, and 3 potatoes.
  17. 17Prepare the veggies: 4 carrots, 2 calabacita, and 3 potatoes.
  18. 18Prepare the veggies: 4 carrots, 2 calabacita, and 3 potatoes.
  19. 19Chop the carrots, calabacita, and potatoes.
  20. 20Chop the carrots, calabacita, and potatoes.
  21. 21Chop the carrots, calabacita, and potatoes.
  22. 22Add carrots, potatoes, and corn to the pot to boil for about 15 minutes.
  23. 23Add carrots, potatoes, and corn to the pot to boil for about 15 minutes.
  24. 24Add carrots, potatoes, and corn to the pot to boil for about 15 minutes.
  25. 25Then add calabacita, 2 cups of cabbage, and 1 bunch of cilantro.
  26. 26Then add calabacita, 2 cups of cabbage, and 1 bunch of cilantro.
  27. 27Then add calabacita, 2 cups of cabbage, and 1 bunch of cilantro.
  28. 28Once the veggies are all softened, the caldo is done.
  29. 29Once the veggies are all softened, the caldo is done.
  30. 30Once the veggies are all softened, the caldo is done.
  31. 31Serve the caldo, pair with rice.
  32. 32Serve the caldo, pair with rice.
  33. 33Serve the caldo, pair with rice.
  34. 34Squeeze lime over the caldo.
  35. 35Squeeze lime over the caldo.
  36. 36Squeeze lime over the caldo.

Ingredients

  • 10 chicken legs
  • 10 chicken legs
  • 10 chicken legs
  • 5 quarts hot water
  • 5 quarts hot water
  • 5 quarts hot water
  • 1 onion
  • 1 onion
  • 1 onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • salt
  • salt
  • salt
  • 4 roma tomatoes
  • 4 roma tomatoes
  • 4 roma tomatoes
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 2 spoons chicken knorr
  • 2 spoons chicken knorr
  • 2 spoons chicken knorr
  • oregano
  • oregano
  • oregano
  • 1 cup water from pot
  • 1 cup water from pot
  • 1 cup water from pot
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 2 calabacita
  • 2 calabacita
  • 2 calabacita
  • 3 potatoes
  • 3 potatoes
  • 3 potatoes
  • 2 cups cabbage
  • 2 cups cabbage
  • 2 cups cabbage
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 lime
  • 1 lime
  • 1 lime
  • rice
  • rice
  • rice

Equipment

potblendercutting boardskimmer