Skip to content
Menu
Caldo de Pollo
Main

Caldo de Pollo

1 h 15 minServes 6Nutri-Score B€
from @pizcitadesal7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken legsMeat4 pieces
  • chicken thighsMeat4 pieces
  • saltSpices27 g
  • waterOther2.5 litres
  • tomatoes (rinsed)Produce3 pieces
  • onion (small, peeled)Produce0.5 pieces
  • serrano chile (stem removed)Produce1 piece
  • garlic (cloves, peeled)Produce3 pieces
  • Mexican oreganoSpices1 g
  • carrots (peeled and chopped)Produce2 pieces
  • potatoes (peeled and chopped)Produce2 pieces
  • zucchini (chopped)Produce1 piece
  • green beans (trimmed and chopped)Produce150 g
  • cilantro (chopped, to serve)Produce15 g

per serving

Nutrition

213kcal

Carbs
10 g
Proteins
20 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Slotted spoon
  • knife
  • cutting board

step by step

Method

  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.
    Step 1

  2. Simmer the broth

    • Once the broth stops foaming, cover the pot and cook over medium heat.
    Step 2

  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.
    Step 3

  4. Add the sauce to the pot

    • Pour the blended mixture into the pot with the chicken.
    • Cook over low to medium heat.
    Step 4

  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).
    Step 5

  6. Finish cooking

    • Let the soup cook until all the vegetables are soft.
    • Serve hot, garnished with chopped cilantro.
    Step 6
Get Mezze