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We hope you got insight from reading it, now let’s go back to caldo de pollo ( carribean style chicken soup/stew) recipe. You can cook caldo de pollo ( carribean style chicken soup/stew) using 15 ingredients and 21 steps. Here is how you achieve it.
The ingredients needed to prepare Caldo de pollo ( carribean style chicken soup/stew):
- Get 1 medium fryer chicken(whole)
- Prepare 6 cup water
- Provide 1 medium chayote squash
- Take 4 large carrots
- Provide 1 large green plantain
- Take 2 large white potatoes
- Provide 1 large yuka
- Use 3 small roma tomatoes
- Get 2 medium zucchini squash
- Take 1 large sweet vidalia onion
- You need 2 ears of fresh corn
- Prepare 1 bunch fresh cilantro or culantro
- Provide 1 dash salt to taste
- Use 1 dash pepper to taste
- Take 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!
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