HOW TO MAKE CALDO DE POLLO

By Jordan Farhang

Staff Writer

  • 5 pounds chicken leg quarters
  • 2 gallons water
  • 2 tablespoons minced garlic
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 cube chicken bouillon
  • 4 large carrots, peeled and cut into large chunks
  • 4 large potatoes, peeled and cut into large chunks 
  • 4 zucchini, cut into large chunks
  • 1 chayote, cut into large chunks
  • 1 large white onion, cut into large chunks 
  • ½ bunch of fresh cilantro, chopped

Instructions

  • Step 1
    Place chicken legs into a large stockpot and pour water over the chicken. add garlic, salt, and garlic powder.
  • Step 2
    Cover and bring to a boil over high heat. Reduce to a simmer and cook until the chicken meat falls off the bones, 1 to 2 hours.
  • Step 3
    Stir in chicken bouillon cubes and let dissolve.
  • Step 4
    Add carrots, potatoes, zucchini, chayote, and white onion to the pot. Adjust heat to medium-low and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour.
  • Step 5
    Stir chopped cilantro into the soup. Simmer for 5 minutes and serve.

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