Steps to Make Ultimate Caldo de pollo ( carribean style chicken soup/stew)
Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Award-winning Caldo de pollo ( carribean style chicken soup/stew). It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Caldo de pollo ( carribean style chicken soup/stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Caldo de pollo ( carribean style chicken soup/stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Caldo de pollo ( carribean style chicken soup/stew) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Caldo de pollo ( carribean style chicken soup/stew) estimated approx 1 hour.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Caldo de pollo ( carribean style chicken soup/stew) using 15 ingredients and 21 steps. Here is how you cook that.
Delicious and filling authentic Guatemalan recipe passed down to me from my mother in law!
Ingredients and spices that need to be Take to make Caldo de pollo ( carribean style chicken soup/stew):
- 1 medium fryer chicken(whole)
- 6 cup water
- 1 medium chayote squash
- 4 large carrots
- 1 large green plantain
- 2 large white potatoes
- 1 large yuka
- 3 small roma tomatoes
- 2 medium zucchini squash
- 1 large sweet vidalia onion
- 2 ears of fresh corn
- 1 bunch fresh cilantro or culantro
- 1 dash salt to taste
- 1 dash pepper to taste
- 3 tbsp chicken bouillon ( prefer knorr )
Instructions to make Caldo de pollo ( carribean style chicken soup/stew)
- Prep chicken by cutting into quarters and applying salt/pepper. Set aside.
- Heat a small amount of oil in a large soup/stock pot.
- Quarter the onion and add to the oil to sweat, once onion has become transparent add chicken to pot and brown on all sides.
- Once chicken is browned add enough water to cover the chicken by about a inch, add chicken bouillon and a pinch of salt. Stir well and bring to a boil.
- After 5 minutes of boiling reduce heat to a simmer and cover to cook. 30 minutes or untill EXTREMELY tender.
- While chicken is cooking prep the veggies for the soup.
- Peel yuka and slice in one inch rounds, set aside in large bowl.
- Clean corn and slice cob to 2 inch thick pieces, add to bowl with yuka.
- Peel chayote cut in half and remove pitt with a spoon, cut into medium / large chunks. Add to bowl.
- Clean potatoes well and cut into large chunks. ( quarter for small potatoes) add to bowl.
- Clean zucchini squash and slice into 1 inch rounds, place in bowl.
- Peel carrots and slice into 2 inch rounds. Place in bowl.
- Clean tomatoes, quarter tomatoes and place in bowl.
- Peel GREEN plantain slice into one inch rounds. NOTE: MUST BE GREEN HARD PLANTAINS NOT YELLOW.
- Chop cilantro including stems reserve half for garnish.
- Add all veggies and cilantro except for the zuchinni squash to the pot.
- Add enough water just to cover the veggies. Add more salt/ bouillon to taste. Cover tightly and cook on medium high heat for about 15-20 minutes untill potatoes and carrots are tender.
- Add zuchinni for the last 10 minutes.
- Serve this amazing stew with fresh chopped onion,cilantro, and lime wedges for garnish.
- Go one step further and serve with fresh corn tortillas!
- Enjoy! Hope you love it as much as I do!
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