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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 Finding Nutritious Fast Food.

Almost every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is really very true. Occasionally, though, the last thing you want is to have to cook a meal from scratch. Sometimes all you want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by guilt about slipping on your diet. You are able to do this because many of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is the way to eat healthy when you reach the drive through.

Concentrate on the sides. Not that long ago, the only side dish item at a fast food restaurant was French fries. Now lots of the fast food menus have been widened considerably. Now quite a few of them offer you salads. You could get chili. You can also buy a baked potato. You can choose fruit. There are a lot of options that don’t involve eating something deep fried. When selecting your meal from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. You’ll maintain your calorie and fatty food count lower and escape commitment.

Basic sense states that the proper way to lose weight and get healthy is to ban fast food from your diet entirely. While this is usually recommended all you need to do is make a number of good selections and traveling 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 the thing you need. If you ultimately choose healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.

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 cook it.

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