Caldo Pollo Info

3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts) 10 cups water 1 large white onion, halved 4 cloves garlic, peeled 2 large carrots, cut into 1-inch chunks 2 russet potatoes, peeled and quartered 1 chayote squash, cored and chopped into chunks 2 ears of corn, husked and cut into 3 pieces each 2 Mexican zucchinis (calabacitas), sliced into thick rounds 1 cup green cabbage, roughly chopped 1 bunch fresh cilantro 2 sprigs fresh mint 2 tbsp salt (adjust to taste) Step-by-Step Cooking Instructions

Add the chayote, zucchini, and cabbage to the pot. If you removed the chicken breasts earlier, shred the meat and return it to the pot now. Simmer for an additional 10 to 12 minutes until all vegetables are fork-tender. 6. Add Fresh Herbs

Bring to a boil over high heat, then immediately reduce to a low, gentle simmer. Using a spoon, skim off the gray foam (scum) that rises to the top. Simmer uncovered for 45 minutes. caldo pollo

Stir in plenty of fresh cilantro right before serving to keep the flavor bright. How to Serve It

Slow-simmered connective tissue creates a gelatin-rich broth that supports the gut lining and aids digestion. 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks,

The gentle, savory broth is easy on a sensitive stomach, making it an ideal meal when sick. Traditional Ingredients

Reduce the heat to low. Cover the pot loosely and simmer for 25 to 30 minutes until the chicken is fully cooked and tender. Remove the chicken breasts if using them, as they dry out faster than dark meat. 4. Layer the Vegetables Simmer uncovered for 45 minutes

Add the "hard" vegetables first (carrots, corn, potatoes) since they take longer to soften. Toss in the zucchini and cabbage toward the end so they don't get mushy.