Lunch

This caldo de pollo turned out delicious on my first attempt! I like to serve this chicken vegetable soup with warm corn tortillas and a side of Spanish rice and refried beans.

Ingredients
  • 5 pounds chicken leg quarters
  • 2 gallons water
  • 2 tablespoons minced garlic
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 cube chicken bouillon
  • 4 large carrots, peeled and cut into large chunks
  • 4 large potatoes, peeled and cut into large chunks
  • 4 zucchini, cut into large chunks
  • 1 chayote, cut into large chunks
  • 1 large white onion, cut into large chunks
  • ½ bunch fresh cilantro, chopped
Step By Step Method
  1. Gather the ingredients.
  2. Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
  3. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
  4. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
  5. Stir chopped cilantro into soup. Simmer for 5 minutes.
  6. Serve hot and enjoy!