Caldo de Pollo
Chicken Broth
A gentle, clarified chicken broth built by skimming diligently in the first 15 minutes, then layering in chayote, corn, and a little rice for a lighter cousin to caldo de res.
Caldo de Pollo
✦ Antes de Empezar
Before you cook
Is the rice necessary?
No — both the corn and the long-grain rice are listed as optional in this recipe, so you can leave them out for a lighter, more traditional broth and simply serve extra warm tortillas alongside.
Ingredientes· 9View
Chicken & Broth
- 3 lbsChicken Pieces (Bone-in, Skin-on)breasts, thighs, and drumsticks
- 1/2 onion + 1 garlic headWhite Onion & Garlic
- 10 cupsWater
The Vegetables
- 2 carrots + 2 ribs celeryCarrots & Celerydiced
- 2 potatoes + 2 zucchiniYukon Gold Potatoes & Zucchinidiced
- 1 bunchFresh Cilantro
- to tasteSalt
For Serving
- 2 cupsCooked White Ricewarm
- as neededLimes & Diced Onion/Cilantro
Instrucciones
6 pasosComienza el caldo
Start the broth
Place the chicken, water, onion, garlic, and salt in a large pot. Bring slowly to a boil, then reduce to a gentle simmer.
Desespuma el caldo
Skim the broth
Skim foam and excess fat from the surface during the first 15 minutes for a clearer broth.
Añade las verduras
Add the vegetables
Simmer partially covered for 35 minutes. Add the carrots, chayote, and corn and cook 15 minutes.
Añade arroz y calabaza
Add rice and squash
Add the rice, if using, and simmer 10 minutes. Add the squash and cilantro and cook another 8 to 10 minutes.
Verifica la cocción
Check doneness
Check that the chicken is fully cooked and the vegetables are tender but intact. Remove the onion, garlic, and spent cilantro.
Sirve
Serve
Adjust the salt. Serve each bowl with chicken, vegetables, broth, lime, and warm tortillas.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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