Best Caldo De Pollo Rojo Recipes

CALDO DE POLLO

Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

Ingredients

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Steps:

Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Caldo De Pollo (Mexican Chicken Soup) image

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

Provided by Beth Alberts

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

Steps:

Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g

CALDO DE POLLO ROJO

CALDO DE POLLO ROJO image

Categories Soup/Stew Chicken

Yield 4-6 people

Number Of Ingredients 9

Ingredients

1 3 1/2 lb. chicken cut up into 12 pieces, skinned
1 tbsp. salt
15 guajillo chiles stemmed, seeded
3 ripe plum tomatoes, cored and quartered
4 large garlic cloves, peeled
2 small white onions, peeled and finely diced
2 tbsp. canola oil
2 chicken bouillon cubes
limes, cilantro for garnish

Steps:

Put chicken, salt, and 14 cups water into a large pot and simmer over medium heat, skimming foam as it surfaces, until just tender, about 25-30 minutes. Meanwhile, soak chiles in a bowl of water until soft, about 10 minutes, then drain. Put chiles, tomatoes, garlic, and half of the onions into a food processor. Add 1/4 cup of the broth from the pot and puree. Strain into a large bowl, pressing on the solids with the back of a spoon and set aside. Heat oil in a medium skillet. Add strained sauce and cook, stirring 4-5 minutes. Add bouillon cubes and cook, stirring, until dissolved, about 3 minutes. Add chile sauce to pot with chicken and broth and simmer, covered, for 15 minutes. Adjust seasoning. Serve soup with lime wedges and remaining chopped onions. Garnish with cilantro.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Caldo De Pollo (Mexican Chicken Soup) image

I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!

Provided by Brisket in Roses

Categories Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs chicken, bone in, I usually use drumsticks
1 large onion, cut in eights
1 small green cabbage, cut in eights
3 garlic cloves, minced
2 chayotes, peeled and cut in chunks
16 ounces frozen corn on the cob, nibblers (6 ct)
2 medium carrots, cut in chunks
3 large potatoes, cut in chunks
3 celery ribs, cut in chunks
2 bay leaves
2 -3 quarts water (must cover the chicken)
salt and pepper
cilantro, roughly chopped for garnish
lime, cut into wedges
onion, diced for garnish

Steps:

Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.