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Half an Hour to Homemade 5-Star Caldo de pollo ( carribean style chicken soup/stew)

Wishing to eat Caldo de pollo ( carribean style chicken soup/stew) a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with helpful instructions on cooking a Caldo de pollo ( carribean style chicken soup/stew) like a famous chef made.

Caldo de pollo ( carribean style chicken soup/stew)

We hope you got insight from reading it, now let's go back to caldo de pollo ( carribean style chicken soup/stew) recipe. To cook caldo de pollo ( carribean style chicken soup/stew) you only need 15 ingredients and 21 steps. Here is how you cook that.

To prepare an unforgettable Caldo de pollo ( carribean style chicken soup/stew), here are the materials required:

  1. Take 1 medium of fryer chicken(whole).
  2. Use 6 cup of water.
  3. Provide 1 medium of chayote squash.
  4. Take 4 large of carrots.
  5. Take 1 large of green plantain.
  6. Prepare 2 large of white potatoes.
  7. Get 1 large of yuka.
  8. Use 3 small of roma tomatoes.
  9. Prepare 2 medium of zucchini squash.
  10. You need 1 large of sweet vidalia onion.
  11. Get 2 of ears of fresh corn.
  12. You need 1 bunch of fresh cilantro or culantro.
  13. Get 1 dash of salt to taste.
  14. Prepare 1 dash of pepper to taste.
  15. You need 3 tbsp of chicken bouillon ( prefer knorr ).

After preparing the materials, next you are good to prepare your tasty Caldo de pollo ( carribean style chicken soup/stew) by following the instructions below:

  1. Prep chicken by cutting into quarters and applying salt/pepper. Set aside..
  2. Heat a small amount of oil in a large soup/stock pot..
  3. Quarter the onion and add to the oil to sweat, once onion has become transparent add chicken to pot and brown on all sides..
  4. 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..
  5. After 5 minutes of boiling reduce heat to a simmer and cover to cook. 30 minutes or untill EXTREMELY tender..
  6. While chicken is cooking prep the veggies for the soup..
  7. Peel yuka and slice in one inch rounds, set aside in large bowl..
  8. Clean corn and slice cob to 2 inch thick pieces, add to bowl with yuka..
  9. Peel chayote cut in half and remove pitt with a spoon, cut into medium / large chunks. Add to bowl..
  10. Clean potatoes well and cut into large chunks. ( quarter for small potatoes) add to bowl..
  11. Clean zucchini squash and slice into 1 inch rounds, place in bowl..
  12. Peel carrots and slice into 2 inch rounds. Place in bowl..
  13. Clean tomatoes, quarter tomatoes and place in bowl..
  14. Peel GREEN plantain slice into one inch rounds. NOTE: MUST BE GREEN HARD PLANTAINS NOT YELLOW..
  15. Chop cilantro including stems reserve half for garnish..
  16. Add all veggies and cilantro except for the zuchinni squash to the pot..
  17. 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..
  18. Add zuchinni for the last 10 minutes..
  19. Serve this amazing stew with fresh chopped onion,cilantro, and lime wedges for garnish..
  20. Go one step further and serve with fresh corn tortillas!.
  21. Enjoy! Hope you love it as much as I do!.

Caldo de pollo ( carribean style chicken soup/stew) step by step. Prep chicken by cutting into quarters and applying salt/pepper. 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. My Delicious Caldo de Pollo aka Chicken Soup or Chicken Stew.

Recipe : Caldo de pollo ( carribean style chicken soup/stew)

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step by step to make Caldo de pollo ( carribean style chicken soup/stew)

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