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How to Prepare Yummy Caldo de pollo carribean style chicken soupstew

Without fail making ultimate Caldo de pollo ( carribean style chicken soup/stew) easy, bouncy, practical.

Caldo de pollo ( carribean style chicken soup/stew)
Caldo de pollo ( carribean style chicken soup/stew)

Good Evening every body, at this time you get present recipe Caldo de pollo ( carribean style chicken soup/stew) with 15 ingredients and 21 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 21 stages of easy cooking Caldo de pollo ( carribean style chicken soup/stew).

Ingredients for Caldo de pollo ( carribean style chicken soup/stew)

  1. Prepare 1 medium : fryer chicken(whole).

  2. Needed 6 cup : water.

  3. Prepare 1 medium : chayote squash.

  4. Prepare 4 large : carrots.

  5. Needed 1 large : green plantain.

  6. Needed 2 large : white potatoes.

  7. Prepare 1 large : yuka.

  8. Prepare 3 small : roma tomatoes.

  9. Prepare 2 medium : zucchini squash.

  10. Needed 1 large : sweet vidalia onion.

  11. Prepare 2 : ears of fresh corn.

  12. Prepare 1 bunch : fresh cilantro or culantro.

  13. Prepare 1 dash : salt to taste.

  14. Prepare 1 dash : pepper to taste.

  15. Prepare 3 tbsp : chicken bouillon ( prefer knorr ).

If all ingredients Caldo de pollo ( carribean style chicken soup/stew) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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