AI-generated image
Caldo de pollo mexicano
Chicken vegetable broth
Caldo de pollo: Mexican chicken and vegetable broth served with rice, lime and fresh chile
Mexican mothers make caldo de pollo for colds, hangovers and rainy Sundays, and every market has a stall serving it in huge bowls. Chicken is simmered with onion and garlic, then chunks of carrot, potato, chayote, courgette and corn cook in the clear broth. At the table each person adds a spoonful of red rice, chopped onion, coriander, fresh chile and a good squeeze of lime. Chef's tip: add the vegetables in stages, from hardest to softest, so nothing turns to mush.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the broth
- 2 ⅝ lb chicken pieces on the bone (legs and thighs)skin removed
- 10 ½ cups water
- 1 white onionhalved
- 3 cloves garlic
- 2 tsp salt
For the vegetables
- 2 carrotsin chunks
- 2 potatoesin chunks
- 1 chayotepeeled, in chunks
- 2 corn on the cobcut into rounds
- 2 courgettesin chunks
- 4 sprigs fresh coriander
To serve
- 10 ½ oz cooked Mexican red rice (optional)
- 3 limesin wedges
- 2 serrano chiles (optional)chopped
- ½ white onion (optional)finely chopped
Shop this recipe on Amazon
Fresh ingredients (9)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Put the 2 ⅝ lb chicken pieces on the bone (legs and thighs) in a big pot with the 10 ½ cups water, 1 white onion, 3 cloves garlic, 2 bay leaves, 6 black peppercorns and 2 tsp salt. Bring to a simmer and skim off the grey foam.
10 minStep 2: Simmer gently for 30 minutes.
30 minStep 3: Add the 2 carrots, 2 potatoes and 2 corn on the cob and simmer for 12 minutes. Adding everything at once is a common mistake: the courgette falls apart before the potato is cooked.
12 minStep 4: Add the 1 chayote and 2 courgettes with the 4 sprigs fresh coriander and cook for 8 minutes more until everything is tender. Check the chicken has reached 165°F at the bone.
8 minStep 5: Ladle into bowls with a piece of chicken and plenty of vegetables. Offer 10 ½ oz cooked Mexican red rice, 3 limes, 2 serrano chiles and ½ white onion at the table.
3 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 30 g
- Carbs
- 24 g
- Fat
- 7 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldo de pollo mexicano take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
Avocado dip
A guacamole-style dip of ripe avocado mashed with tomato, onion, green chillies, coriander, a little sour cream, Tabasco and lemon. Make it smooth or chunky, as you like. Chill it and serve with nacho triangles.
