Steps to Prepare Thomas Keller Caldo de pollo ( carribean style chicken soup/stew)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, caldo de pollo ( carribean style chicken soup/stew). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Caldo de pollo ( carribean style chicken soup/stew) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Caldo de pollo ( carribean style chicken soup/stew) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook caldo de pollo ( carribean style chicken soup/stew) using 15 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Caldo de pollo ( carribean style chicken soup/stew):

1. Get fryer chicken(whole)
2. Take water
3. Make ready chayote squash
4. Take carrots
5. Make ready green plantain
6. Prepare white potatoes
7. Make ready yuka
8. Get roma tomatoes
9. Take zucchini squash
10. Get sweet vidalia onion
11. Get ears of fresh corn
12. Prepare fresh cilantro or culantro
13. Take salt to taste
14. Prepare pepper to taste
15. Prepare chicken bouillon ( prefer knorr )

Steps to make Caldo de pollo ( carribean style chicken soup/stew):

1. Prep chicken by cutting into quarters and applying salt/pepper. Set aside.
2. Heat a small amount of oil in a large soup/stock pot.
3. Quarter the onion and add to the oil to sweat, once onion has become transparent add chicken to pot and brown on all sides.
4. Once chicken is browned add enough water to cover the chicken by about a inch, add chicken bouillon and a pinch of salt. Stir well and bring to a boil.
5. After 5 minutes of boiling reduce heat to a simmer and cover to cook. 30 minutes or untill EXTREMELY tender.
6. While chicken is cooking prep the veggies for the soup.
7. Peel yuka and slice in one inch rounds, set aside in large bowl.
8. Clean corn and slice cob to 2 inch thick pieces, add to bowl with yuka.
9. Peel chayote cut in half and remove pitt with a spoon, cut into medium / large chunks. Add to bowl.
10. Clean potatoes well and cut into large chunks. ( quarter for small potatoes) add to bowl.
11. Clean zucchini squash and slice into 1 inch rounds, place in bowl.
12. Peel carrots and slice into 2 inch rounds. Place in bowl.
13. Clean tomatoes, quarter tomatoes and place in bowl.
14. Peel GREEN plantain slice into one inch rounds. NOTE: MUST BE GREEN HARD PLANTAINS NOT YELLOW.
15. Chop cilantro including stems reserve half for garnish.
16. Add all veggies and cilantro except for the zuchinni squash to the pot.
17. Add enough water just to cover the veggies. Add more salt/ bouillon to taste. Cover tightly and cook on medium high heat for about 15-20 minutes untill potatoes and carrots are tender.
18. Add zuchinni for the last 10 minutes.
19. Serve this amazing stew with fresh chopped onion,cilantro, and lime wedges for garnish.
20. Go one step further and serve with fresh corn tortillas!
21. Enjoy! Hope you love it as much as I do!

So that’s going to wrap it up with this special food caldo de pollo ( carribean style chicken soup/stew) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!