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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 Deciding on Wholesome Fast Food.

Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague as well as to perform all of their own cooking. This is literally very true. But at times the last thing you wish to do is make a whole dinner for yourself and your family. Sometimes almost all you really want is to go to the drive through and get home as quickly as possible. There is no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You can do this because most of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here is the way to find healthy food choices at the drive through.

Aim at the side dishes. It wasn’t that long ago that French Fries were your only side dish option at a restaurant. Now just about all of the well-known fast food places have broadened their menus. There are lots of salads around today. Chili is yet another selection. You can also buy a baked potato. You can make fruit. There are a lot of options that don’t include eating one thing deep fried. Instead of the pre-determined “meal deals” aim to make a meal consisting of side dishes. This can help you keep the calorie count low and lessen your fat intake.

Simple reason states that the simplest way to lose pounds and get healthy is to ban fast food from your diet completely. 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 once in a while. Sometimes the best thing is to let someone else create your dinner. When you want healthful 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 have caldo de pollo ( carribean style chicken soup/stew) using 15 ingredients and 21 steps. Here is how you achieve it.

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