Hauptgericht
Caldo de Pollo
1 Std. 15 Min.Für 6Nutri-Score B€
B
1 Std. 15 Min.
1 Std. 15 Min.Caldo de Pollo
rezept von
Pizquita de Sal
@pizcitadesal
5 Rezepte
7 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
chicken legsFleisch4 Stücke- chicken thighsFleisch4 Stücke
saltGewürze27 g
waterAndere2,5 Liter
tomatoes (rinsed)Obst & Gemüse3 Stücke
onion (small, peeled)Obst & Gemüse0,5 Stücke- serrano chile (stem removed)Obst & Gemüse1 Stück
garlic (cloves, peeled)Obst & Gemüse3 Stücke
Mexican oreganoGewürze1 g- carrots (peeled and chopped)Obst & Gemüse2 Stücke
- potatoes (peeled and chopped)Obst & Gemüse2 Stücke
zucchini (chopped)Obst & Gemüse1 Stück
green beans (trimmed and chopped)Obst & Gemüse150 g- cilantro (chopped, to serve)Obst & Gemüse15 g
pro Portion
Nährwerte
213kcal
- Kohlenhydrate
- 10 g
- Eiweiß
- 20 g
- Fett
- 10 g
was Sie verwenden
Utensilien
Kochtopf
Standmixer
Schaumlöffel- knife
cutting board
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the chicken
- Place the chicken legs and thighs in a large pot and cover with the water.
- Add the salt and bring to a boil.
- Skim off the foam that rises to the surface; do not skip this step.
- Schritt 2
Simmer the broth
- Once the broth stops foaming, cover the pot and cook over medium heat.
- Schritt 3
Blend the tomato sauce
- Add the tomatoes, onion, serrano chile, garlic and Mexican oregano to the blender.
- Pour in some of the hot broth from the pot.
- Blend very well for about 1 minute until smooth.
- Schritt 4
Add the sauce to the pot
- Pour the blended mixture into the pot with the chicken.
- Cook over low to medium heat.
- Schritt 5
Add the vegetables
- Chop all the vegetables.
- Add the hard vegetables (carrots and potatoes) to the pot first.
- After 14 minutes, add the soft vegetables (zucchini and green beans).
- Schritt 6
Finish cooking
- Let the soup cook until all the vegetables are soft.
- Serve hot, garnished with chopped cilantro.
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