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

Before you jump to Caldo de pollo ( carribean style chicken soup/stew) recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Almost each and every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is actually very true. Now and then, though, you totally do not need to make a full meal for your family or even just for yourself. Once in a while you just want to check out the drive through while you are on your way home and finish the day. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from guilt about slipping on your diet. This is because a lot of the famous fast food restaurants out there are trying to “healthy up” their choices. Here is the way to eat healthy and balanced when you hit the drive through.

Visit a drive through at a place that has made it a practice to provide healthier options to people. Arby’s for instance, is void of burgers. Instead, a person’s selections consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, but the menu there has a bundle of wholesome choices like salad, potatoes and chili. Most fast food dining places will not stoop to the harmful lows seen at McDonalds.

Common logic tells us that one positive way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a couple of good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, allowing someone else cook dinner is just what you require. When you select wholesome menu items, you do not have to feel guilty about visiting the drive through.

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

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

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