Caldo De Pollo Recipe

Make the broth and cook the chicken

Place the chicken breasts in a large stockpot and add 3 liters of cold water. Add the halved onion, smashed garlic cloves, chopped carrot, chopped celery, bay leaf, cilantro stems, kosher salt and peppercorns. Bring to a gentle boil over high heat, then reduce to a low simmer. Skim any foam from the surface during the first 10 minutes.

Simmer, partially covered, for 30–40 minutes until the chicken is cooked through and tender and the broth is fragrant. If using thicker breasts, simmer up to 45 minutes.

Carefully remove the chicken breasts and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Taste and adjust seasoning with additional salt if needed. Keep broth hot for serving.

Shred the cooled chicken breasts into bite-size pieces using two forks or your hands. Discard any excess fat. Reserve shredded chicken; keep warm in a small amount of hot broth to avoid drying.

Prepare the rice

Heat the vegetable oil in a medium saucepan over medium heat. Add the rinsed, drained rice and sauté, stirring frequently, until the grains are opaque and lightly golden, 4–6 minutes.

Stir in the minced garlic and cook 30 seconds. Add the tomato sauce and chicken broth (1.5 cups), and salt. Bring to a boil, then reduce heat to low, cover and simmer for 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and keep warm until assembly.

Make the pico

Combine the diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Stir gently, taste and adjust salt or lime as desired. Let sit at room temperature for 10 minutes to allow flavors to meld.

Assemble the caldo

For a cup serving use approximately 1.5 cups (360 ml) of hot broth per serving; for a bowl use 3 cups (720 ml). In each serving bowl place 1/2–3/4 cup warm Mexican rice in the bottom, add about 3/4 cup shredded chicken (adjust to preference), then ladle hot broth over the rice and chicken until just covered for cup or generously for bowl.

Top each bowl with 2–3 tablespoons pico de gallo, a generous spoonful of diced avocado (about 1/4–1/2 avocado), a small handful (about 1/2 cup) of tortilla chips or strips, and a few cilantro leaves. Finish with a squeeze of lime and a pinch of freshly ground black pepper. Serve immediately while hot.

Offer extra lime wedges, tortilla chips and hot sauce at the table. Leftover broth keeps refrigerated up to 3 days or frozen up to 3 months.