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Before you jump to Caldo de pollo ( carribean style chicken soup/stew) recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is actually very true. Sometimes, though, the last thing you choose is to have to prepare meals from scratch. Sometimes you just wish to hit the drive through on the way home and call it a day. There is simply no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because plenty of the popular fast food places making the effort to make their menus healthier now. Here’s how it is possible to eat healthfully while you are at a fast food restaurant.
Visit a drive through for a place who has made it a practice to offer healthier options to people. Arby’s for instance, is void of burgers. Instead, the choices consist of roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has offered hamburgers for decades, additionally they have plenty of other healthy options like salads, baked potatoes and chili. Not every little thing is McDonalds using its deep fried chicken parts and other terribly unfit items.
Traditional logic tells us that one positive way to get healthy and lose fat is to skip the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good concept but if you make great choices, there’s no reason you can’t visit your drive through from time to time. Occasionally, permitting someone else cook dinner is just what you need. When you choose healthy menu items, you do not have to feel bad 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. 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 cook Caldo de pollo ( carribean style chicken soup/stew):
- Get 1 medium fryer chicken(whole)
- Prepare 6 cup water
- Take 1 medium chayote squash
- Use 4 large carrots
- Prepare 1 large green plantain
- Prepare 2 large white potatoes
- Provide 1 large yuka
- Provide 3 small roma tomatoes
- Prepare 2 medium zucchini squash
- Provide 1 large sweet vidalia onion
- Provide 2 ears of fresh corn
- You need 1 bunch fresh cilantro or culantro
- Get 1 dash salt to taste
- Prepare 1 dash pepper to taste
- You need 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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