Caldo De Pollo--mexican Chicken Stew/soup
Ready In: 1 hr 25 mins
Serves: 5
Ingredients
- 1 large onion, chopped
- 2 carrots, chopped 1/2-inch thick
- 3 medium potatoes, chopped bite size
- 1 1⁄2 cups chopped celery, chopped 1/4 inch thick
- 1 (7 3/4ounce) can of el pato brand salsa fresco salsa (or "hot tomato sauce", the yellow can not the green!)
- 6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
- 2 tablespoons olive oil
- 6 cups water
- 1 teaspoon salt
- salt and pepper
- 1 -1 1⁄2 bunch cilantro, chopped
- lemon wedges or lime wedge (to garnish)
Directions
- in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
- remove and transfer to a plate/bowl (you will add it back).
- sautee onions with the rest of the olive oil in that same pot till translucent.
- add all the veggies.
- add chicken, water, El Pato sauce, and 1 tsp salt.
- Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
- lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
- taste and add more salt and then pepper as needed.
- then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
- ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.
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