Ingredients with Measurements:
- 2 lbs chicken breasts, bone-in and skin-on
- 8 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup corn kernels
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
Special Equipment Needed:
- Large pot or Dutch oven
- Ladle
- Cutting board
- Knife
Step-by-Step Instructions:
1. In a large pot or Dutch oven, bring the chicken broth to a boil over medium-high heat.
2. Add the chicken breasts to the pot and reduce the heat to medium-low. Simmer for 20-25 minutes or until the chicken is cooked through.
3. Remove the chicken from the pot and let it cool slightly. Once it's cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces. Set aside.
4. Add the onion, garlic, carrots, celery, potatoes, corn, green beans, oregano, cumin, salt, and black pepper to the pot. Stir to combine.
5. Simmer the vegetables for 20-25 minutes or until they are tender.
6. Add the shredded chicken back to the pot and stir to combine.
7. Ladle the caldo de pollo into bowls and garnish with fresh cilantro and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat to bring the chicken broth to a boil, then reduce to medium-low for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 20g
Protein: 30g
Sodium: 1300mg
Fiber: 4g
Sugar: 5g
Substitutions for ingredients:
- Chicken breasts can be substituted with bone-in and skin-on chicken thighs or drumsticks.
- Chicken broth can be substituted with vegetable broth or water.
- Corn can be substituted with canned or frozen corn.
- Green beans can be substituted with peas or zucchini.
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor.
- Add jalapeño peppers for a spicy kick.
- Use different herbs and spices, such as bay leaves, thyme, or paprika, to change the flavor profile.
Tips and Tricks:
- To save time, use a rotisserie chicken and shred the meat instead of cooking the chicken from scratch.
- For a thicker broth, add a tablespoon of cornstarch mixed with water to the pot and stir until it thickens.
- Add the lime juice to the caldo de pollo right before serving to brighten the flavors.
Storage Instructions:
Store any leftover caldo de pollo in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the caldo de pollo in a pot over medium heat until it's heated through.
Presentation Ideas:
Serve the caldo de pollo in colorful bowls and garnish with fresh cilantro and a lime wedge.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve the caldo de pollo with warm tortillas or crusty bread.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting Advice:
- If the broth is too salty, add more water or chicken broth to dilute it.
- If the vegetables are too mushy, reduce the cooking time or add them to the pot later in the cooking process.
Food Safety Advice:
- Make sure the chicken is cooked through before shredding it.
- Store any leftover caldo de pollo in the refrigerator within 2 hours of cooking.
- Reheat the caldo de pollo to an internal temperature of 165°F before serving.
Food History:
Caldo de pollo is a traditional Mexican soup that dates back to ancient times. It was originally made with turkey and was used in religious ceremonies. Over time, the recipe evolved to include chicken and various vegetables.
Flavor Profiles:
The caldo de pollo has a savory and slightly spicy flavor with hints of oregano and cumin.
Serving Suggestions:
Serve the caldo de pollo as a main course for lunch or dinner.
Related Categories
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Region: Mexican
Taste: Savory, Herbal, Tangy, Comforting, Aromatic