Jul 14 2026
Restaurants›Don Julio Mexican Kitchen - Waterford lakes›Caldo De Pollo Recipe

Caldo De Pollo Recipe

Inspired by Don Julio Mexican Kitchen - Waterford lakes
Time2h
Serves6

Slow cooked chicken broth served with Mexican rice, pico de gallo, fire roasted corn, sliced avocado, and corn tortillas.

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Ingredients

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Broth

Mexican Rice

Pico de Gallo

Fire Roasted Corn

Serving

Method

Broth Preparation

  1. 1

    Combine Ingredients

    In a large pot, combine the whole chicken, water, chopped carrots, chopped celery, quartered onion, crushed garlic, bay leaves, cumin, salt, and black pepper.

  2. 2

    Boil and Simmer

    Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot.

  3. 3

    Simmer the Broth

    Let the broth simmer for about 1.5 to 2 hours, or until the chicken is fully cooked and tender.

  4. 4

    Shred Chicken

    Remove the chicken from the pot and let it cool. Once cool enough to handle, shred the meat, discarding the bones and skin.

  5. 5

    Strain the Broth

    Strain the broth through a fine sieve to remove the vegetables and bay leaves, returning the clear broth to the pot.

  6. 6

    Return Chicken to Broth

    Add the shredded chicken back into the strained broth, and keep it warm over low heat until ready to serve.

Mexican Rice Preparation

  1. 7

    Heat Oil

    In a medium saucepan, heat the vegetable oil over medium heat.

  2. 8

    Toast Rice

    Add the long-grain white rice to the saucepan and sauté for 3-4 minutes until the rice is lightly toasted.

  3. 9

    Combine Rice Ingredients

    Stir in the tomato sauce, chicken broth, garlic powder, onion powder, and salt.

  4. 10

    Cook Rice

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and liquid is absorbed.

Pico de Gallo Preparation

  1. 11

    Mix Pico de Gallo

    In a bowl, combine the diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt to taste.

  2. 12

    Rest Pico de Gallo

    Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

Fire Roasted Corn Preparation

  1. 13

    Melt Butter

    In a skillet, melt the butter over medium heat.

  2. 14

    Cook Corn

    Add the corn kernels and season with salt and black pepper. Sauté for about 5-7 minutes until the corn is heated through and slightly charred.

Serving

  1. 15

    Ladle Broth

    To serve, ladle the warm chicken broth into bowls.

  2. 16

    Plate and Serve

    Serve with a side of Mexican rice, pico de gallo, fire roasted corn, sliced avocado, and warm corn tortillas.

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