Caldo de Pollo

Ingredients

• 2 1/2 lb Bone-in chicken pieces
• 3 Carrots
• 2 Corn on the cob
• 3 Potatoes medium
• 2 Zucchini medium
• 2 Chayote medium
• 1 head Cabbage
• 1 Onion large
• 4 cloves Garlic
• 1/2 cup Fresh cilantro
• 2 cubes Chicken bouillon
• 2 Bay leaves
• 1 teaspoon Salt Adjust to taste
• 1/2 teaspoon Black pepper Adjust to taste

Instructions

1. Place the chicken in a large pot and cover with water. Add a little salt, bring to a boil and skim off any foam that rises to the surface.
2. While the chicken begins cooking, wash, peel where necessary and cut all the vegetables into large, similar-sized pieces.
3. Add the onion, garlic, bay leaves and chicken bouillon to the pot. Reduce the heat and simmer for about 20 minutes.
4. Add the carrots and potatoes and cook for about 10 minutes.
5. Add the corn, zucchini and chayote. Continue cooking for about 10 more minutes.
6. Add the cabbage and cook for another 5 to 10 minutes, until all the vegetables are tender but not falling apart.
7. Remove the chicken, shred or portion the meat as desired and return it to the pot. Stir in the cilantro and adjust the seasoning with salt and black pepper.
8. Serve hot with lime wedges, chopped cilantro, chopped onion and warm corn tortillas on the side.

Tips

Use bone-in chicken for a richer, more flavorful broth.

Skim the foam from the broth while the chicken cooks for a cleaner soup.

Cut the vegetables into similar-sized pieces so they cook evenly.

Add the vegetables in stages so softer vegetables do not overcook.

Adjust the salt and seasoning only after the bouillon has dissolved.

Serve immediately with fresh lime, cilantro and warm tortillas.

Serving suggestions

Serve with warm corn tortillas, fresh lime wedges, chopped onion, cilantro and sliced avocado. Mexican rice can also be served on the side or added directly to the caldo.