Caldo De Pollo Recipe

Prepare and simmer broth

Place the chicken pieces in a large stockpot (6–8 L). Add 3.5 L of cold water to cover the chicken by about 2–3 cm. Add the halved onion, smashed garlic cloves, bay leaves, and peppercorns. Turn heat to high and bring to a gentle boil uncovered.

Once boiling, reduce the heat to a low simmer. Skim any foam or impurities that rise to the surface with a slotted spoon for the first 10–15 minutes so the broth stays clear.

Add 2 tsp salt to the pot. Partially cover and simmer gently for 30–40 minutes, until the chicken is cooked through and tender (internal temp 75°C/165°F if checking pieces).

Remove chicken pieces to a bowl and let cool slightly. Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding solids. Return strained broth to the pot and keep hot. Reserve the cooked chicken bones if you like for extra simmer time, or remove bones and shred meat for serving (see next step).

Shred the chicken

When the chicken is cool enough to handle, remove skin (if desired) and bones. Shred the meat into bite-sized pieces and set aside. If you prefer, reserve some bone-in pieces to serve whole in bowls.

Bring the strained broth back to a gentle simmer. Add the carrots and potato cubes first; simmer for 8–10 minutes until they begin to soften but are not fully cooked.

Add the corn pieces and tomatoes to the pot and simmer 6–8 minutes.

Add the zucchini slices and shredded chicken to the simmering broth. Cook another 4–6 minutes until zucchini is tender and all vegetables are cooked through. Taste and adjust seasoning with more salt if needed (start with an additional 1/2 tsp).

Keep the soup hot on low while you finish the rice and prepare garnishes.

Make simple white rice

Rinse the rice under cold water until the water runs clear. In a small saucepan over medium heat, warm 1 tbs oil. Add the rinsed rice and sauté 1–2 minutes until slightly translucent and coated in oil.

Add 1.5 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Divide the rice among bowls or serve rice on the side. Ladle the hot caldo into bowls, ensuring each bowl gets a mix of broth, vegetables, corn, and chicken.

Top with finely chopped raw onion and a generous sprinkle of chopped cilantro. Serve with warm tortillas and lime wedges to squeeze over the soup. Offer avocado slices and hot sauce on the side.

Leftovers: refrigerate broth and solids separately for up to 3 days, or freeze for up to 3 months.