Caldo De Pollo--mexican Chicken Stew/soup

Recipe by .. Ameera ..
READY IN: 1hr 25mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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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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