@theemilyrangel: Caldo de pollo for this Texas cold front 🍲🤍 Ingredients: - 14-16 cups of water - 5 drumsticks & 4 chicken thighs - 1 tbsp salt - Half of an onion - 2-3 small bay leaves - 4 garlic cloves - potatoes - carrots - corns - Calabacitas - 3 tomatoes - Cumin - Chicken bullion - Tomato bullion - Small bunch of cilantro Instructions: In a large pot, bring 14-16 cups of water to a boil. Add the chicken (you can use the meat cut of your choice), salt, half of an onion, 2 garlic cloves, and bay leaves. Let this simmer until the chicken is almost fully cooked. as it simmers foam will rise to the top, skim that off. In the meantime, peel and chop your veggies and set them aside (you can also use the veggies of your choice). In a blender add 3 tomatoes, 2 garlic cloves, 1/4 of an onion, a dash of cumin powder, 1 tbsp of chicken bullion, 1 tbsp of tomato bullion and 2 cups of the chicken broth you cooked your chicken in. Blend and set aside. Remove the onion, garlic, and bay leaves from the pot and add the tomato mixture using a strainer. Taste the caldo and add any extra seasoning to your liking. Add the corn, potatoes and carrots and simmer for 10-15 minutes or until the potatoes are done. Lastly, add the calabacitas since they cook quickly and a bunch of cilantro. Serve with rice and enjoy! #caldodepollo #mexicansoup #caldoseason #Recipe #mexicanrecipe

theemilyrangel

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Monday 12 January 2026 00:46:59 GMT