Photograph of the finished Caldo de pollo mexicano

Mexico · Canh gà rau củ gạo Mexico

Caldo de pollo mexicano

1 hr 40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 4 lb
  • Photograph of Basmati rice Basmati rice 9.9 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Zucchini Zucchini 1.3 lb
  • Photograph of Potato Potato 1.6 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Lime Lime 8
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Avocado Avocado 2

Method

  1. 1 Simmer the chicken with bones, onions, and garlic for 45 minutes.
  2. 2 Skim off the foam continuously for the first 15 minutes to ensure the broth is clear.
  3. 3 Add the rice and cook for 15 minutes until the grains are slightly softened in the broth.
  4. 4 Cooking the rice directly in the soup pot is the way of caldo de pollo; the rice is not cooked separately.
  5. 5 Add carrots, potatoes, and large chunks of zucchini and cook for 15 minutes.
  6. 6 Serve hot with lemon, avocado wedges, and chopped herbs, allowing each person to season to their liking.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: cook under high pressure for 15 minutes, then release the pressure naturally; add rice and vegetables after opening the lid.

Start cooking