Description
A caldo de pollo comes together with any vegetables you may have in your refrigerator. Sometimes I add cabbage and sometimes I add chayote if squash is not available. No matter your veggie combination, the chicken broth, aromatic cilantro and mint is what keeps this caldo flavorful. Serve it with some Mexican rice, warm tortillas and a squeeze of lime juice for the full experience.
Ingredients
Scale
- 12 cups water
- 1 1/2 pounds bone-in chicken (combination of legs, wings or thighs)
- ½ piece white onion
- 2 celery stalks, chopped in large pieces
- 4 garlic cloves
- ½ teaspoon chicken bouillon or salt
- 2 corn cobs, sliced in 8-10 rounds
- 2 medium carrots, sliced
- 2 large gold potatoes, chopped in large pieces
- 6 cilantro sprigs
- 4 mint sprigs
- 2 squash, sliced
- Lime juice for serving
- Mexican rice for serving
Instructions
- Bring water to a boil over medium heat in a large pot.
- While water heats up, rinse chicken and remove fatty pieces.
- Add chicken, onion, celery, garlic and bouillon (or salt) to pot, decrease heat to medium-low.
- Remove any foamy water that rises to the top with a large spoon and discard. Boil for 15 minutes.
- Add corn, carrots, potatoes, cilantro and mint. Cook for 20 minutes or until the potato pieces are tender.
- Add squash and turn off heat. Let squash cook in the caldo for 10 minutes.
- Serve, sprinkle some lime juice and add one or two spoonfuls of Mexican rice.