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Caldo de Pollo Salvadoreño
A comforting and hearty chicken soup, Caldo de Pollo Salvadoreño is a staple in Salvadoran households. It features tender chicken pieces simmered with a medley of fresh vegetables and seasoned with aromatic herbs, creating a flavorful and nourishing broth.
🧂 Ingrédients
- 1 kg Whole chicken(cut into serving pieces)
- 3 liters Water
- 1 medium Onion(quartered)
- 4 cloves Garlic cloves(smashed)
- 3 medium Carrots(peeled and cut into chunks)
- 3 medium Potatoes(peeled and cut into chunks)
- 2 medium Zucchini(cut into chunks)
- 150 g Green beans(trimmed and cut into 2-inch pieces)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 0.5 bunch Cilantro(chopped)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, combine the chicken pieces, water, onion, and garlic. Bring to a boil over medium-high heat.
⏱️ 10 minutes - 2
Once boiling, reduce heat to low, cover, and simmer for 20 minutes, skimming off any foam or impurities that rise to the surface.
⏱️ 20 minutes - 3
Add the carrots, potatoes, and corn to the pot. Continue to simmer for another 15 minutes, or until the vegetables are tender.
⏱️ 15 minutes - 4
Add the zucchini and green beans. Cook for an additional 5-7 minutes, until the zucchini is tender-crisp and the green beans are bright green.
⏱️ 7 minutes - 5
Stir in the chopped cilantro. Season generously with salt and black pepper to taste. Serve hot.
💡 Conseils de pro: Adjust seasoning as needed before serving.
💡 Conseils de pro
- ✓For a richer broth, you can add a chicken bouillon cube.
- ✓If you prefer a spicier soup, add a jalapeño or serrano pepper along with the other vegetables.
- ✓Serve with lime wedges and warm tortillas on the side.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add chayote squash for an extra vegetable.
- Include a bay leaf during the initial simmering for added aroma.