Ingredients with Measurements:
- 2 pounds of chicken thighs
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 8 cups of chicken broth
- 2 cups of diced potatoes
- 2 cups of diced carrots
- 1 cup of diced celery
- 1/2 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the chicken thighs and cook until browned on both sides.
2. Add the onion, garlic, and jalapeño peppers to the pot and cook until the onion is translucent.
3. Add the cumin, chili powder, oregano, salt, and black pepper to the pot and stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low and add the potatoes, carrots, and celery to the pot. Cover and simmer for 30 minutes or until the vegetables are tender.
6. Remove the chicken thighs from the pot and shred the meat. Return the shredded chicken to the pot.
7. Stir in the chopped cilantro and simmer for an additional 5 minutes.
8. Serve the spicy caldo de pollo hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning chicken thighs
Low heat for simmering vegetables
Serving size:
6 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 10g
Carbohydrates per serving: 20g
Protein per serving: 27g
Substitutions for ingredients:
- Chicken breasts can be used instead of chicken thighs.
- Serrano peppers can be used instead of jalapeño peppers.
- Parsnips can be used instead of potatoes.
- Turnips can be used instead of carrots.
- Green bell peppers can be used instead of celery.
Variations:
- Add a can of diced tomatoes to the pot for a tomato-based caldo de pollo.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a can of black beans to the pot for a protein boost.
Tips and tricks:
- To make the caldo de pollo less spicy, remove the seeds from the jalapeño peppers before chopping them.
- For a richer flavor, use bone-in chicken thighs instead of boneless.
- If the broth is too salty, add some water to the pot to dilute it.
Storage instructions:
Leftover caldo de pollo can be stored 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 heated through.
Presentation ideas:
Serve the spicy caldo de pollo in bowls with lime wedges on the side.
Garnishes:
Chopped cilantro, diced avocado, and shredded cheese can be used as garnishes.
Pairings:
Serve the spicy caldo de pollo with warm tortillas or crusty bread.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad would pair well with the spicy caldo de pollo.
Troubleshooting advice:
- If the vegetables are not tender after 30 minutes of simmering, continue to simmer until they are tender.
- If the broth is too thin, simmer the caldo de pollo uncovered for a few minutes to thicken it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftover caldo de pollo in the refrigerator within 2 hours of cooking.
Food history:
Caldo de pollo is a traditional Mexican soup that is typically made with chicken, vegetables, and spices.
Flavor profiles:
The spicy caldo de pollo has a savory and slightly spicy flavor with hints of cumin and oregano.
Serving suggestions:
Serve the spicy caldo de pollo as a main dish for lunch or dinner.
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Region: Mexican