Plat
Caldo de Pollo
1 h 15Pour 6Nutri-Score B€
B
1 h 15
1 h 15Caldo de Pollo
recette de
Pizquita de Sal
@pizcitadesal
5 recettes
7 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken legsViandes4 morceaux- chicken thighsViandes4 morceaux
saltÉpices27 g
waterAutres2,5 litres
tomatoes (rinsed)Fruits et légumes3 morceaux
onion (small, peeled)Fruits et légumes0,5 morceaux- serrano chile (stem removed)Fruits et légumes1 morceau
garlic (cloves, peeled)Fruits et légumes3 morceaux
Mexican oreganoÉpices1 g- carrots (peeled and chopped)Fruits et légumes2 morceaux
- potatoes (peeled and chopped)Fruits et légumes2 morceaux
zucchini (chopped)Fruits et légumes1 morceau
green beans (trimmed and chopped)Fruits et légumes150 g- cilantro (chopped, to serve)Fruits et légumes15 g
par portion
Nutrition
213kcal
- Glucides
- 10 g
- Protéines
- 20 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Marmite
Blender
Écumoire- knife
cutting board
pas à pas
Préparation
- Étape 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.
- Étape 2
Simmer the broth
- Once the broth stops foaming, cover the pot and cook over medium heat.
- Étape 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.
- Étape 4
Add the sauce to the pot
- Pour the blended mixture into the pot with the chicken.
- Cook over low to medium heat.
- Étape 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).
- Étape 6
Finish cooking
- Let the soup cook until all the vegetables are soft.
- Serve hot, garnished with chopped cilantro.
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