Caldo De Pollo Recipe

• 1 1/2 gal water
• 1 x chicken - (3 1/2 to 4 lbs) cut in 8 pcs
• 1 x unpeeled onion cut in half
• 1 Tbsp. minced garlic
• 2 x carrots peeled, and cut into 1" slices
• 1 x baking potato peeled, and cut into 2" pcs
• 1 x chayote squash peeled, cored, and cut in 2" pcs
• 1/4 lb green beans cut 1" pcs
• 1 x ear corn cut 1" chunks
• 1 x zucchini cut 1" chunks
• 1/2 c. minced cilantro
• 3 c. cooked rice see * Note
• 1 tsp salt
• 1 x avocado thinly sliced
• 2 x limes cut in wedges Minced onions

1. * Note: The restaurant uses cooked Mexican red rice in the soup, made by cooking rice in chicken broth and a puree of fresh tomatoes, tomato paste, minced garlic and onions.
2. Combine the water, chicken, onion and garlic in a stockpot.
3. Bring to a boil over medium-high heat.
4. Reduce the heat to low and simmer for 1 1/2 hrs, skimming the top occasionally.
5. Bring a large saucepan of water to a boil over medium-high heat.
6. Add in the carrots, potato, chayote, green beans and corn.
7. When the water returns to a boil, reduce the heat to medium-low and simmer till the vegetables are almost done, about 15 min.
8. Add in the zucchini and continue to cook till the vegetables are very tender, about 10 min.
9. Drain the vegetables and set aside.
10. Remove the chicken pcs from the broth and shred into bite-sized pcs, discarding the skin and bones.
11. Strain the broth into a clean saucepan.
12. Boil over high heat till reduced to 10 c., about 20 min.
13. Add in the chicken, vegetables, cilantro, rice and salt.
14. Cook over medium heat just till heated through, about 6 to 8 min.
15. Add in the avocado.
16. Serve in bowls with the lime wedges and minced onions alongside.
17. At the restaurant, this soup is served with a basket of warm, handmade corn tortillas, and a little container of lime wedges and minced onion is tucked against the bowl.
18. To eat it Mexican style, squeeze lime juice into the soup and add in onions and salsa to taste.
19. There are two salsas, a dark one of tomatoes and chile de arbol and a bright green blend of serrano chiles and tomatillos.
20. This recipe yields 8 servings.

water, chicken, onion, garlic, carrots, baking potato, chayote squash, green beans, corn, zucchini, cilantro, rice, salt, avocado, onions

Taken from cookeatshare.com/recipes/caldo-de-pollo-97803 (may not work)