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Published on 08 Feb 2018 / In Mexican Food

This recipe for Chicken caldo is simple and tasty. Some recipes call for a chicken tomato broth, but this is how my Abuelita made it. It goes well with Mexican rice and tortillas.
1 lb chicken legs
1 stick of celery
1 small onion
2 carrots
4 to 5 cloves of garlic
3 large potatoes
4 to 6 servings of corn on the cob (frozen or fresh)
1 small head of cabbage
2 zucchini
salt and pepper to taste
Cook time is approximately 1 hour and 30 minutes

Caldo de Pollo
Caldo Mexicano
Chicken Caldo
Chicken Vegetable Soup
Mexican Chicken Soup

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