Caldo De Pollo Recipe
house-made soup with Mary’s free-range chicken, topped with avocado, cabbage, queso fresco, with arroz verde
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Ingredients
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Chicken Broth
Toppings
Arroz Verde
Method
Preparing the Broth
- 1
Cook the Chicken
In a large pot, add the whole chicken and cover with 12 cups of water. Bring to a boil over medium-high heat.
- 2
- 3
Shred the Chicken
Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat into bite-sized pieces, discarding the skin and bones.
- 4
Strain the Broth
Strain the broth through a fine-mesh sieve to remove the vegetables and bay leaves. Return the broth to the pot and add the shredded chicken back in.
Preparing the Toppings
- 5
Prepare the Avocado
Slice the avocado in half, remove the pit, and cut it into small cubes. Set aside.
- 6
Shred the Cabbage
Finely shred the cabbage and set aside.
- 7
Crumble the Queso Fresco
Crumble the queso fresco into small pieces and set aside.
- 8
Chop the Cilantro
Chop the fresh cilantro and reserve for garnishing.
Making the Arroz Verde
- 9
Blend Herbs
In a blender, combine the parsley, cilantro, garlic cloves, and 1 cup of the chicken broth. Blend until smooth.
- 10
Cook the Rice
In a medium saucepan, heat the olive oil over medium heat. Add the rice and toast for 2-3 minutes. Add the blended herb mixture and the remaining chicken broth, along with salt. Bring to a boil.
- 11
Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
