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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 Choosing Fast Food That’s Good For You.
Just about every article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is really very good guidance. Sometimes, though, the last thing you want is to have to prepare a meal from scratch. Sometimes almost all you want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by remorse about slipping on your diet. This is possible because lots of the popular fast food destinations making the effort to make their menus better now. Here is how you can find healthy food choices at the drive through.
Aim toward the side dishes. It wasn’t too long ago that French Fries were your sole side dish option at a restaurant. Today almost all of the most popular fast food franchises have enhanced their choices. Now you can get a range of salads. You could get chili. You can also purchase a baked potato. Fruit is generally available. There are a lot of options that don’t require eating anything deep fried. When deciding on your supper from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. You’ll keep calorie and fatty food count low and stay away from time and effort.
Logic states that that one the simplest way to stay healthy and balanced is to bypass the drive through and never eat fast food. Most of the time this is a good plan but if you make good choices, there’s no reason you can’t visit your drive through from time to time. Sometimes the thing you need is to let other people produce your dinner. There isn’t any reason to feel guilty about visiting the drive through when you make healthy decisions!
We hope you got benefit 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 cook it.
The ingredients needed to make Caldo de pollo ( carribean style chicken soup/stew):
- Use 1 medium fryer chicken(whole)
- Prepare 6 cup water
- Provide 1 medium chayote squash
- Take 4 large carrots
- Get 1 large green plantain
- Provide 2 large white potatoes
- Use 1 large yuka
- Get 3 small roma tomatoes
- Use 2 medium zucchini squash
- Use 1 large sweet vidalia onion
- Get 2 ears of fresh corn
- Prepare 1 bunch fresh cilantro or culantro
- Prepare 1 dash salt to taste
- Prepare 1 dash pepper to taste
- Prepare 3 tbsp chicken bouillon ( prefer knorr )
Steps 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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