Caldo de Pollo
Total time1 hr 30 min
Prep time20 min
Cook time1 hr 10 min
4.7(29)
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Learn more →Ingredients
6 servings
- 3 lb bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
- 10 cups water
- 1 medium white onion, quartered
- 6 garlic cloves, smashed
- 2 medium tomatoes, halved
- 1 tsp whole black peppercorns
- 1 tsp salt, plus more to taste
- 4 medium carrots, cut into 2-inch pieces
- 3 medium zucchini, cut into 2-inch pieces
- 2 medium chayotes, peeled and cut into 2-inch chunks
- 2 ears of corn, cut into 3 rounds each
- ½ small head of cabbage, cut into 3 wedges
- 4 sprigs fresh cilantro
- 2 sprigs fresh mint (optional)
For serving
- lime wedges, for serving (optional)
- warm corn tortillas, for serving (optional)
- dried oregano, for serving (optional)
Instructions
- 1
Place the chicken pieces in a large pot (6-quart or larger) and cover with 10 cups of water. Bring to a boil over high heat, then use a ladle or spoon to skim off any gray foam that rises to the surface, about 3–4 minutes.
- 2
Add the quartered onion, smashed garlic, halved tomatoes, black peppercorns, and 1 tsp salt. Reduce the heat to medium-low, cover partially, and simmer for 30 minutes.
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