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Caldo de Pollo
3 Lbs. Boneless Skinless Chicken Thighs
1 Onion, diced
5-6 Cloves of Garlic
5 Carrots, sliced
4 Stalks of Celery, sliced
3 Potatoes, diced
2 Chayote's, diced
3 Ears of Corn, cut into 3-4 slices
1 Cup Cilantro, finely chopped
2 Bay Leaves
3 Tbsp. Chicken Bouillon Powder
1 Tbsp. Vegetable Oil
Limes, for serving
Avocado, for serving
Heat a large pot on medium high heat. Add in the vegetable oil, season the chicken thighs with salt and pepper on both sides, sear until chicken gets a little bit of color. Add in the onion, celery, garlic, sauté for 2-5 minute's.
Add water until your chicken is fully submerged, add chicken bouillon powder, bay leaves, bring up to a bowl, then reduce the heat and allow to simmer for 35 minutes.
Remove chicken thighs and shred using two forks.
Then add the shredded chicken back in along with the carrots, chayote, cilantro, and corn and let simmer for an additional 20-30 minutes or until the veggies have softened.
Taste and adjust seasoning.
Serve along side some freshly chopped cilantro, onion, limes and roasted dried crushed chilies de arbol.
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