About

Causes

Skills

GivePulse Stats

Groups

Karina has not joined any public groups yet...

Impacts

Virtual Volunteerism - Food at Home, Recipe Book

Caldo de Pollo ( Mexican Chicken and Rice Soup)

Servings: About 6

Ingredients:
-6 Chicken Legs
-Baby Carrots ( about 1 small bowl) or 2 large carrots cut up
-2 Medium Potatoes
-1 Medium Zucchini
- Small Bowl of Rice
-Salt
-Knorr Caldo de Pollo Powder
-2 Tomatoes
-3/4 White Onion

How to Make:
1. Start by filling a large pot with water up until about 2 inches from the top. Place the pot on Medium heat and allow the water to boil.
2. Once water is boiling, add the 6 chicken legs with a couple of shakes of salt into the pot. Leave them to boil while you prepare the rest of the ingredients.
3. Grab a small bowl and fill with baby carrots. Wash them and leave them to the side for later. If you do not have baby carrots, then use 2 large carrots peeled and cut into chunks.
4. Peel the 2 medium potatoes and wash. Cut the potatoes in half (long ways) then cut each half into about 6 pieces. You can also use unpeeled potatoes if you prefer. Set to the side for later.
5. Wash the zucchini and cut the ends. Cut once long ways. Cut each half of the zucchini into about 5 pieces
6. Fill a small bowl with rice and leave for later
7. In a blender, place the onion, the 2 tomatoes, a few pinches of salt, and about 1.5 spoonful of the Knorr Caldo Powder. Blend until they form and orange liquid.
8. After the chicken legs have boiled for about 45 minutes, remove the foam (if there is any) that forms on the top of the pot. You can dispose of this in the sink. At this time, add the carrots to the boiling chicken.
9. After 30 minutes, go back and add the potatoes and zucchini to the boiling pot.
10. After leaving ingredients to boil for another 30 minutes, add the rice and the orange mixture into the pot to boil. Mix the ingredients in the pot together until everything is mixed well. Add Salt to taste at this time. Please note it will likely take a lot of salt since there is so much water in the pot. Leave the pot to boil another 30 minutes.
11. After the 30 minutes have passed, go back to check the pot. If the rice has not expanded and become soft, then the soup is not ready. Leave the soup boiling longer until all of the ingredients have become soft and well cooked. This would also be a good time to taste the broth and check if it needs more salt.
12. Once everything is soft, the soup is ready to eat! You can add some lime juice if you'd like!

Note: This version of the steps requires quite some time. This is to slow cook, because it gathers more flavor. However, you can turn up the heat higher and accelerate the cooking time in all the steps. It will still taste great!

Gave 0.50 hour on 11/23/2020