Photograph of the finished Caldo de pollo

Mexico · Canh gà rau củ kiểu Mexico

Caldo de pollo

1 hr 15 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.3 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Potato Potato 4
  • Photograph of Chayote Chayote 2
  • Photograph of Zucchini Zucchini 8.5 oz
  • Photograph of Cabbage Cabbage 8.5 oz
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Rice Rice 3.5 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 0.4 oz

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.

Start cooking