Caldo De Pollo

Recipe Ingredients

1 1/2		Water
1		Chicken - (3 1/2 to 4 lbs) - cut in 8 pieces
1		Unpeeled onion - cut in half
1 tablespoon	15ml	Chopped garlic
2		Carrots - peeled, and
		Cut into 1" slices
1		Baking potato - peeled, and
		Cut into 2" pieces
1		Chayote squash - peeled, cored,
		And cut in 2" pieces
1/4 lb	113g / 4oz	Green beans - cut 1" pieces
1		Corn - cut 1" chunks
1		Zucchini - cut 1" chunks
1/2 cup	8g / 0.3oz	Chopped cilantro
3 cups	480g / 16oz	Cooked rice - see * Note
1 teaspoon	5ml	Salt
1		Avocado - thinly sliced
		Garnish
2		Limes - cut in wedges
		Chopped onions

Recipe Instructions

* Note: The restaurant uses cooked Mexican red rice in the soup, made by cooking rice in chicken broth and a puree of fresh tomatoes, tomato paste, chopped garlic and onions.

Combine the water, chicken, onion and garlic in a stockpot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 1/2 hours, skimming the top occasionally.

Bring a large saucepan of water to a boil over medium-high heat. Add the carrots, potato, chayote, green beans and corn. When the water returns to a boil, reduce the heat to medium-low and simmer until the vegetables are almost done, about 15 minutes. Add the zucchini and continue to cook until the vegetables are very tender, about 10 minutes. Drain the vegetables and set aside.

Remove the chicken pieces from the broth and shred into bite-sized pieces, discarding the skin and bones.

Strain the broth into a clean saucepan. Boil over high heat until reduced to 10 cups, about 20 minutes. Add the chicken, vegetables, cilantro, rice and salt.

Cook over medium heat just until heated through, about 6 to 8 minutes. Add the avocado.

Serve in bowls with the lime wedges and chopped onions alongside. At the restaurant, this soup is served with a basket of hot, handmade corn tortillas, and a little container of lime wedges and chopped onion is tucked against the bowl. To eat it Mexican style, squeeze lime juice into the soup and add onions and salsa to taste. There are two salsas, a dark one of tomatoes and chile de arbol and a bright green blend of serrano chiles and tomatillos.

This recipe yields 8 servings.

Each serving: 335 calories; 328 mg sodium; 71 mg cholesterol; 11 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 31 grams protein; 2.76 grams fiber.

Source:
The Los Angeles Times, 10-09-2002

Rating

Average rating:

8.5 (2 votes)

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