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Caldo de Gallina Criolla
A hearty and flavorful soup made with free-range chicken (gallina criolla), vegetables, and herbs, often considered a restorative dish.
ð§ ææ
- 1 whole Gallina Criolla (free-range chicken)(cut into serving pieces)
- 3 liters Water
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 bunch Cilantro(chopped)
- 1/2 bunch Parsley(chopped)
- 1 tbsp Achiote (annatto) paste or oil
- 4 medium Potatoes(peeled and quartered)
- 2 medium Carrots(peeled and sliced)
- 1/2 cup Peas
- 2 ears Corn on the cob(cut into sections)
- to taste Salt
- to taste Black pepper
- 1 tsp Cumin
ðšâð³ äœãæ¹
- 1
In a large pot, sauté the onion and garlic in a little oil until softened.
â±ïž 5 minutes - 2
Add the chicken pieces and achiote paste/oil. Brown the chicken on all sides.
- 3
Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
- 4
Add salt, pepper, and cumin. Reduce heat, cover, and simmer for about 1 hour, or until the chicken is tender.
- 5
Add the potatoes, carrots, and corn. Cook for another 20-25 minutes, or until vegetables are tender.
- 6
Stir in the peas and cook for 5 more minutes.
- 7
Just before serving, stir in most of the chopped cilantro and parsley. Reserve some for garnish.
- 8
Serve hot, garnished with fresh herbs.
ð¡ ããã®ã³ã
- âUsing a free-range chicken (gallina criolla) adds a richer flavor to the broth.
- âAdjust the amount of achiote for desired color.
- âFor a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add other root vegetables like yuca or sweet potato.
- Include a bay leaf during simmering for added aroma.