Recipe of Thomas Keller Caldo de pollo ( carribean style chicken soup/stew)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, caldo de pollo ( carribean style chicken soup/stew). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Caldo de pollo ( carribean style chicken soup/stew) is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Caldo de pollo ( carribean style chicken soup/stew) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have caldo de pollo ( carribean style chicken soup/stew) using 15 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Caldo de pollo ( carribean style chicken soup/stew):

1. Make ready 1 medium fryer chicken(whole)
2. Take 6 cup water
3. Prepare 1 medium chayote squash
4. Get 4 large carrots
5. Make ready 1 large green plantain
6. Get 2 large white potatoes
7. Make ready 1 large yuka
8. Make ready 3 small roma tomatoes
9. Take 2 medium zucchini squash
10. Take 1 large sweet vidalia onion
11. Take 2 ears of fresh corn
12. Take 1 bunch fresh cilantro or culantro
13. Take 1 dash salt to taste
14. Take 1 dash pepper to taste
15. Take 3 tbsp chicken bouillon ( prefer knorr )

Steps to make Caldo de pollo ( carribean style chicken soup/stew):

1. Prep chicken by cutting into quarters and applying salt/pepper. Set aside.
2. Heat a small amount of oil in a large soup/stock pot.
3. Quarter the onion and add to the oil to sweat, once onion has become transparent add chicken to pot and brown on all sides.
4. Once chicken is browned add enough water to cover the chicken by about a inch, add chicken bouillon and a pinch of salt. Stir well and bring to a boil.
5. After 5 minutes of boiling reduce heat to a simmer and cover to cook. 30 minutes or untill EXTREMELY tender.
6. While chicken is cooking prep the veggies for the soup.
7. Peel yuka and slice in one inch rounds, set aside in large bowl.
8. Clean corn and slice cob to 2 inch thick pieces, add to bowl with yuka.
9. Peel chayote cut in half and remove pitt with a spoon, cut into medium / large chunks. Add to bowl.
10. Clean potatoes well and cut into large chunks. ( quarter for small potatoes) add to bowl.
11. Clean zucchini squash and slice into 1 inch rounds, place in bowl.
12. Peel carrots and slice into 2 inch rounds. Place in bowl.
13. Clean tomatoes, quarter tomatoes and place in bowl.
14. Peel GREEN plantain slice into one inch rounds. NOTE: MUST BE GREEN HARD PLANTAINS NOT YELLOW.
15. Chop cilantro including stems reserve half for garnish.
16. Add all veggies and cilantro except for the zuchinni squash to the pot.
17. Add enough water just to cover the veggies. Add more salt/ bouillon to taste. Cover tightly and cook on medium high heat for about 15-20 minutes untill potatoes and carrots are tender.
18. Add zuchinni for the last 10 minutes.
19. Serve this amazing stew with fresh chopped onion,cilantro, and lime wedges for garnish.
20. Go one step further and serve with fresh corn tortillas!
21. Enjoy! Hope you love it as much as I do!

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