Hi, I’m Clara. Today, I will show you a way to prepare caldo de pollo ( carribean style chicken soup/stew) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Caldo de pollo ( carribean style chicken soup/stew) Recipe
Caldo de pollo ( carribean style chicken soup/stew) is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Caldo de pollo ( carribean style chicken soup/stew) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have caldo de pollo ( carribean style chicken soup/stew) using 15 ingredients and 21 steps. Here is how you can achieve it.
The ingredients needed to make Caldo de pollo ( carribean style chicken soup/stew):
- Take 1 medium fryer chicken(whole)
- Prepare 6 cup water
- Make ready 1 medium chayote squash
- Prepare 4 large carrots
- Get 1 large green plantain
- Make ready 2 large white potatoes
- Get 1 large yuka
- Prepare 3 small roma tomatoes
- Get 2 medium zucchini squash
- Make ready 1 large sweet vidalia onion
- Take 2 ears of fresh corn
- Prepare 1 bunch fresh cilantro or culantro
- Prepare 1 dash salt to taste
- Prepare 1 dash pepper to taste
- Make ready 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!
So that’s going to wrap this up with this exceptional dish caldo de pollo ( carribean style chicken soup/stew) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
