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Caldo De Pollo Puerto Rican Recipe

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Caldo De Pollo Puerto Rican Recipe
Caldo De Pollo Puerto Rican Recipe from ncerecipes.blogspot.com

Description

Caldo de Pollo is a traditional Puerto Rican chicken soup that is perfect for any time of the year. It is made from scratch using fresh ingredients and is packed with flavor. This soup is hearty, comforting and is sure to warm your soul. It is a perfect dish to serve on a cold winter day or when you are feeling under the weather.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1 whole chicken, cut into pieces
  • 3-4 cloves of garlic, minced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 tomato, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup of corn kernels
  • 1 cup of green beans, trimmed and cut into 1-inch pieces
  • 1 cup of carrots, peeled and chopped
  • 1 cup of potatoes, peeled and chopped
  • 8 cups of water
  • Cilantro, chopped, for garnish

Equipment

  • Dutch oven or large pot
  • Measuring cups and spoons
  • Knife and cutting board
  • Spatula

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken pieces and brown them on both sides for 4-5 minutes per side. Remove the chicken and set aside on a plate.
  3. Add the garlic, onion, green bell pepper, and red bell pepper to the pot and sauté until the onions are translucent, about 5-7 minutes.
  4. Add the tomato paste, chopped tomato, oregano, cumin, salt, and black pepper to the pot and stir to combine.
  5. Add the chicken back to the pot and pour in the water. Bring the soup to a boil and then reduce the heat to low and let it simmer for 45 minutes.
  6. Add the corn, green beans, carrots, and potatoes to the pot and let it simmer for another 30 minutes, or until the vegetables are tender.
  7. Remove the chicken from the pot and shred the meat using two forks. Discard the bones and add the shredded meat back to the pot.
  8. Garnish with chopped cilantro and serve hot.

Notes

  • If you prefer a thicker soup, you can add 1/4 cup of white rice to the pot when you add the vegetables.
  • If you want a spicier soup, you can add a diced jalapeño pepper to the pot with the other vegetables.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 180
  • Total Fat: 6g
  • Saturated Fat: 1.5g
  • Cholesterol: 45mg
  • Sodium: 320mg
  • Total Carbohydrate: 13g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Protein: 18g

Recipe Tips

  • If you want to save time, you can use boneless, skinless chicken breasts or thighs instead of a whole chicken.
  • You can also use frozen vegetables to save time, but fresh vegetables will give the soup more flavor.
  • If you want to make this soup in a slow cooker, you can brown the chicken and sauté the vegetables in a separate pan before adding everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Enjoy this delicious and comforting Caldo de Pollo Puerto Rican recipe with your family and friends!


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