Caldo de pollo has been one of my favorite dishes since I was a little girl. I remember my mom used to make it all the time whenever the weather was cold, which is rare for south Texas, so when she did make it , it was a delicacy. Growing up I never really appreciated the hard work that went into making caldo de pollo, it was delicious but I recall telling my mother that it was just a ‘side dish’ and I needed more food. I know, rude. Now that I am older and have a family of my own I try my best to make the healthiest and most nutritious foods for my babies so that they can get the best out of their meals, and this has become one of their favorites. Thankfully, they are a lot more appreciative than I was as a younger child and they always tell me how much they love their caldo de pollo. This last time it was freezing down here, I happily gathered all off my ingredients and set off to make the best caldo ever. After all of the chopping and hard work we sat down to enjoy our bowl of caldo. Well guess what this super smart momma did? I totally forgot to put the CHICKEN in the caldo! I know, totally dumb air-headed move but I managed to save the day however by placing my chicken in the oven so it could heat up and then shredding it into the caldo; the meal was saved! Alright , so enough silliness, here is how I make my caldo.
INGREDIENTS:
1. Chicken (I get mine ready to go, oven roasted chicken from the market; already cooked) I prefer the orange pepper rotisserie chicken from HEB
2. Chicken broth
3. Carrots
4. Celery
5. A couple zucchini squash
6. Potatoes
7. Corn on the cob (I use about 3 of the long corns but I rip them in half)
8. Cabbage
9. A couple Chayotes
10. One or two cloves of garlic
11. Red onion
12. Spanish rice ( I like to add Spanish rice to my caldo, that’s totally up to you) I have a post that I made a while back on how to make the Spanish rice.
13. Serrano pepper (this one is up to you if you like spicy stuff. I love taking bites of it as I eat my caldo)
14. Knorr
15. Salt & pepper
16. Garlic salt
HOW TO MAKE THE CALDO:
1. In a large pot (where you can for a lot of water) fill it about halfway with water and add in the entire container of chicken broth and set to a medium high to start boiling
2. After you wash all your veggies, start chopping the carrots and potatoes into little chunks and throw them in the pot. (I start with the carrots and potatoes because they take the longest to boil) boil that for about 12-15 minutes until they are fork tender.
3. While the above is boiling, chop the celery, garlic, and some onion and throw it into the pot once the carrots and potatoes have softened. Leave that for about 8 minutes and add a tablespoon of Knorr, sprinkle some salt, pepper, and the garlic salt. (Not too much because we will gradually be adding more)
4. Now is a good time to take that chicken and start shredding it into the pot, and add another tablespoon of knorr and mix everything up.
5. Chop the chayotes and zucchinis and go ahead and add them to the pot as well. These cook pretty fast so you only need to leave them for about 10 minutes.
6. Now is a good time to add the corn and let it boil along with the chayote and zucchini because it also needs to boil for at least ten minutes. While that’s happening add shreds of cabbage (I like to chop it into little one inch squares because it’s easier for the babies to eat rather than when it’s large, long chunks)
7. Your masterpiece is complete, add salt and pepper to taste, and another tablespoon of knorr to taste and let everything boil for those 10 minutes or so. (Not too long because then everything gets a little mushy, which I don’t mind at all but some people do)
8. Now this is optional but if you’re going to add the Serrano peppers, wash them and cut a thin slice in the middle of the pepper, not all the way through just a surface slice and throw it in to boil when you throw in the chayote, corn, and zucchini. It won’t make the whole caldo spicy so so t worry, I just like to take little nibbles of the Serrano pepper as I eat my caldo.
9. Now if you made the Spanish rice as well , you can add some of it to your caldo along with some lemon and enjoy this magical dish! (The rice takes about 30-32 minutes to cook so make sure to start at the same time that you start your caldo so that everything will be ready at the same time.
I hope you guys enjoy, and yes I know it seems like a lot of chopping and work but TRUST me it is so worth it and it’s packed with vitamins and minerals!