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Name: Caldo de Pollo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2-3 Chicken Breasts (bone in); 3-4 Chicken Legs; 2 Garlic Cloves (minced); 5-6 shacks of Garlic Powder; 2 tablespoons Salt (or to taste); Pepper to taste (I like a lot); 3-4 Chicken Bouillon cubes; 4 – Large Carrots peeled and cut into large circles (or use baby carrots); 5-6 Red Potatoes (cut into large chunks) - Peel if you; 1 – small Cabbage (cut into quarters or smaller); 2 – ears of Corn (cut in half); 1 – small Onion (cut into quarters); 1 – can of Whole Tomatoes (blended); 1 cup White Rice (long grain)

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INGREDIENTS

2-3 Chicken Breasts (bone in)
3-4 Chicken Legs
2 Garlic Cloves (minced)
5-6 shacks of Garlic Powder
2 tablespoons Salt (or to taste)
Pepper to taste (I like a lot)
3-4 Chicken Bouillon cubes
4 – Large Carrots ; peeled and cut into large circles (or use baby carrots)
5-6 Red Potatoes (cut into large chunks) - Peel if you
1 – small Cabbage (cut into quarters or smaller)
2 – ears of Corn (cut in half)
1 – small Onion (cut into quarters)
1 – can of Whole Tomatoes (blended)
1 cup White Rice (long grain)

INSTRUCTIONS

Place chicken in a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover (partially), bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cubes and let dissolve. (I like to dissolve before placing in the pot).

Mix carrots, potatoes, rice, onion and corn, cook additional 45 minutes to 1 hour. Place cabbage in 15 minutes before done.

You can also add zucchini if you’d like.

NOTES

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Caldo de Pollo

2-3 Chicken Breasts (bone in)
3-4 Chicken Legs
2 Garlic Cloves (minced)
5-6 shacks of Garlic Powder
2 tablespoons Salt (or to taste)
 Pepper to taste (I like a lot)
3-4 Chicken Bouillon cubes
4 – Large Carrots peeled and cut into large circles (or use baby carrots)
5-6 Red Potatoes (cut into large chunks) - Peel if you
1 – small Cabbage (cut into quarters or smaller)
2 – ears of Corn (cut in half)
1 – small Onion (cut into quarters)
1 – can of Whole Tomatoes (blended)
1 cup White Rice (long grain)

Place chicken in a large stock pot and pour water over chicken; add garlic, salt, and garlic powder.  Cover (partially), bring to a boil, and reduce heat to low.  Simmer until chicken meat falls off the bones, 1 to 2 hours.  Stir in chicken bouillon cubes and let dissolve.  (I like to dissolve before placing in the pot).

Mix carrots, potatoes, rice, onion and corn, cook additional 45 minutes to 1 hour.  Place cabbage in 15 minutes before done.

You can also add zucchini if you’d like.

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Nutrition

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Serving Size: 1 (36g)
Recipe Makes: Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 13952.9mg		481 %
Potassium 2.9mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.