Authentic Caldo de Pollo Recipe Mexico, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Golden in color and with a pleasant aroma and a few spicy notes, the Mexican chicken soup caldo de pollo is surprisingly simple to make. A fresh chicken is cut into pieces without removing the skin and bones and simmered in water with plenty of vegetables and fresh herbs. Carrots, zucchinis, corn on the cob, chili peppers, garlic, onion, celery, cilantro, and parsley are among the most common ingredients, while rice and potatoes are often added to make the dish more filling. Garnishes play an important role in this dish, since they are added according to personal taste, and can include hot tortillas, hot sauce or guacamole, sliced onion, fresh avocado, chili peppers, and a squirt of lemon or lime.
Cooking tips
-
chicken
Traditionally, caldo de pollo is made from chicken with skin and bones which provide extra flavor. Giblets are usually removed, although some recipes do suggest including liver and gizzard. Low-fat versions, on the other hand, prefer making this dish with chicken breasts only. The chicken can be left whole, or cut into pieces to make cooking shorter. To get a clear broth, skim the foam and the fat ... Read more -
rice and potatoes
The rice for caldo de pollo is usually cooked separately and added to the plates right before serving. Potatoes, on the other hand, are sliced or diced, and cooked with other ingredients. -
vegetables
Carrots and zucchinis, also known as calabacitas, are among the most common ingredients for caldo de pollo. They can be cooked in one piece, halved lengthwise, or cut into smaller pieces. Other options include corn on the cob, diced tomatoes, celery sticks, chayote squash, green beans, and leek. Onion and garlic are regularly added to enhance the taste of the soup and are removed before serving. Chili ... Read more -
herbs
Most Mexican recipes for caldo de pollo have fresh cilantro or parsley on their ingredient list. In southern Mexican states, such as Chiapas, Tabasco, Oaxaca, and Veracruz they use a plant called culantro, which is very similar to cilantro, but has a stronger flavor. For a fresh tasting caldo de pollo, herbs from the mint family, such as the hierbabuena, can also be used. -
serving
Caldo de pollo should be served hot, and there is a wide array of garnishes to pair it with. Corn tortillas, some cooked rice stirred into the soup, a dollop of guacamole, lime or lemon wedges, fresh avocado, sliced onion, various chili peppers — every plate of caldo de pollo can be fine-tuned to suit one’s taste perfectly.
Recipe variations
-
Rich Caldo de Pollo
Ready in 3h 15minThe following is the recipe for a version of caldo de pollo rich with vegetables. Apart from chicken, it calls for carrots, celery, zucchini, corn on the cob, and leek or onion. The soup is seasoned with garlic, peppercorns, jalapeño pepper, cilantro, and salt. The recipe suggests cooking caldo de pollo slowly, which helps the flavors combine. In case you are in a hurry, you can shorten the process by using an express pot. The stated amounts will yield around 3 liters of basic stock, which can be frozen in an ice cube tray and used to prepare other dishes.
-
Caldo de Pollo with Rice
Ready in 2h 10minThe main perk of this recipe is that it explains in detail how to serve the soup. The soup and the broth are very simple and basic, consisting only of chicken, carrots, and onions seasoned with garlic, parsley, cilantro, and salt. The soup should be served with cooked rice and corn tortillas. And each person can also garnish this dish according to their own taste with lemon, chili peppers, cilantro, fresh avocado, and sliced onion.
Rich Caldo de Pollo
PREP 5min
COOK 3h 10min
READY IN 3h 15min
The following is the recipe for a version of caldo de pollo rich with vegetables. Apart from chicken, it calls for carrots, celery, zucchini, corn on the cob, and leek or onion. The soup is seasoned with garlic, peppercorns, jalapeño pepper, cilantro, and salt. The recipe suggests cooking caldo de pollo slowly, which helps the flavors combine. In case you are in a hurry, you can shorten the process by using an express pot. The stated amounts will yield around 3 liters of basic stock, which can be frozen in an ice cube tray and used to prepare other dishes.
Ingredients
Basic Caldo de Pollo
1 kg chicken, cut into pieces
2 sticks celery (250 g)
2 zucchinis (250 g)
2 carrots (180 g)
1 corn on the cob (350 g)
1 jalapeño pepper
1/2 leek (200 g) or 1/2 onion
3 cloves garlic
10 sprigs cilantro (100 g)
5 peppercorns
1 tbsp salt
Preparation
Basic Caldo de Pollo
Start by washing the vegetables thoroughly. Peel the carrots and cut them into pieces.
Place chicken, carrots, celery sticks, zucchini and corn in a large stock pot.
Add jalapeño pepper, leek or onion, garlic, cilantro, peppercorns and salt.
Cover the ingredients with water and bring to a boil over high heat.
Reduce the heat to low and simmer for 3 hours. If you use an express pot, cook for approximately 1 hour and 10 minutes. Make sure the ingredients are always submerged in liquid. If foam appears on the surface, remove it with a slotted spoon.
Remove the meat and the vegetables from the broth with a slotted spoon. Strain the broth.
Cut the vegetables into smaller pieces and shred the chicken. Mix with hot broth and serve.
Other Variations
-
Caldo de Pollo with Rice
Ready in 2h 10minThe main perk of this recipe is that it explains in detail how to serve the soup. The soup and the broth are very simple and basic, consisting only of chicken, carrots, and onions seasoned with garlic, parsley, cilantro, and salt. The soup should be served with cooked rice and corn tortillas. And each person can also garnish this dish according to their own taste with lemon, chili peppers, cilantro, fresh avocado, and sliced onion.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List