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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 Nutritious Fast Food.
Almost every single “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 literally very true. But at times the last thing you would like to do is put together a whole supper for yourself and your family. Sometimes you just wish to go to the drive through along the way home and call it a day. There is simply no reason you 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 lots of the popular fast food destinations are trying to make their menus healthier now. Here is the way to find healthy food choices at the drive through.
Pick water, juice or perhaps milk as a drink. When you consume a big soft drink you are introducing a lot of empty calories to your day. Usually just one helping of soda should be eight ounces big. That serving can contain many spoonfuls of sugar as well as at least a hundred calories. A fast food soft drink is frequently at the very least twenty ounces. It is most often no less than 30 ounces. Choosing a soft drink as your drink increases your calorie intake by thousands and adds way too much sugar to your diet. Milk, fruit juices and also plain water are more healthy options.
Basic reason states that the simplest way to lose fat and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let someone else 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 insight from reading it, now let’s go back to caldo de pollo ( carribean style chicken soup/stew) recipe. You can have caldo de pollo ( carribean style chicken soup/stew) using 15 ingredients and 21 steps. Here is how you do it.
The ingredients needed to make Caldo de pollo ( carribean style chicken soup/stew):
- You need 1 medium fryer chicken(whole)
- You need 6 cup water
- Prepare 1 medium chayote squash
- Get 4 large carrots
- You need 1 large green plantain
- Provide 2 large white potatoes
- Provide 1 large yuka
- Prepare 3 small roma tomatoes
- You need 2 medium zucchini squash
- Provide 1 large sweet vidalia onion
- Get 2 ears of fresh corn
- You need 1 bunch fresh cilantro or culantro
- Prepare 1 dash salt to taste
- You need 1 dash pepper to taste
- Provide 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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