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2018-09-05 12:39:02
How to make traditional Caldo de Pollo

Caldo de Pollo






8 cups water
4-6 chicken thighs or drumsticks
1 Tablespoon salt
4 cloves garlic chopped
1 Tablespoon olive oil
¼ cup white long grain rice
½ cup chopped onion
2 Roma tomatoes chopped
2 carrots sliced
3 potatoes quartered
1 green celery chopped
⅓ cup tomato sauce
1 Tablespoon chopped cilantro
1 Lime sliced wedges for serving
Corn tortillas for serving
optional 1 avocado sliced






In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes.
While the chicken is simmering, in a separate pan, heat the oil medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
Add chopped tomato and cook for another 3 minutes.
Add this mixture to the chicken pot.
Add carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Let simmer until vegetables cook through, about 20-30 minutes.
Add tomato sauce, cilantro during the last 5 minutes of cooking.
Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
Optional: Add slices of avocado to your soup.



Recipe found at:  https://www.thebossykitchen.com/mexican-caldo-de-pollo-chicken-soup-mexican-style/

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