Caldo de pollo

Method

1. 1 Add chicken thighs, onions, and garlic to a pot of cold water, bring to a boil, then skim off the foam to keep the broth clear.
2. 2 Reduce the heat and simmer for 35 minutes until the chicken is tender and the broth is flavorful.
3. 3 Add the carrots, potatoes, and chayote cut into large pieces and cook for 15 minutes.
4. 4 Add the zucchini and cabbage wedges, and cook for another 8 minutes until just tender.
5. 5 Cook the rice separately to serve as a side dish.
6. 6 Season with salt, ladle into bowls, sprinkle with cilantro and squeeze lemon juice over it before serving.

With an appliance

• Pressure cooker 55 min

  Replace step 2: cook the chicken thighs under high pressure for 10 minutes, then let them air dry for 10 minutes; this reduces the cooking time to about 15 minutes, resulting in tender meat and eliminating the need for constant skimming. Continue cooking the vegetables in steps 3 and 4 with the lid open in that order to preserve their shape.