How to make THE BEST Authentic Mexican Chicken Soup | CALDO DE POLLO
Hello & welcome to the Views Kitchen! On today’s recipe, we’ll be showing you how to make Caldo de Pollo de rancho/ Country chicken soup. We start by simmering a whole chicken in water and adding simple ingredients to achieve a perfectly clear and flavorful broth that is not just good for a soup day, but the medicine for the soul. I hope you all enjoy my take on this delicious classic recipe and wish you all great health amigos. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you, See you next Monday. ???? Stephanie and, Cloud
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Ingredients
You’ll need a pot that can hold 4 Liters of water/ about 16 cups water
-Ingredients
4 litters of water
4 Pound whole Chicken
4 carrots
2 zucchinis
3 to 4 potatoes
3 to 4 ears of corn
1 Anaheim pepper (or green bell pepper)
1 Tomato
1 onion white or yellow
1 garlic bulb
Small bunch of cilantro or green onion
2 Tbs Himalayan pink salt or 1 Tbs table salt (Adjust slowly)
1 Tbs Mexican oregano
1/2 tsp ground cumin
1)Add chicken boiling water and continue to boil for 10 to 15 minutes- then remove impurities
2)once you remove impurities add onion, garlic, Anaheim, tomato, salt, and cumin.
3)continue to boil for 30 minutes
4)add potato, carrots, and corn and cook 8 to 10 minutes
5)then add zucchini, cilantro, and oregano cook 5 more minutes
6)Turn burner off and boom! Done!
If you don’t have a whole chicken you can use your favorite pieces of chicken and boil according to cut of chicken
You can add all the veggies at the same time for this recipe. This will vary depending on texture preference.
I notice that my batch of potatoes have been falling apart, I recommend you keep your eyes out for them ????
If you cut the potatoes small they will cook in 8 to 10 minutes/ if you cut them large 10 to 12 minutes and since the pot of chicken soup is still hot; it will continue to cook your ingredients.
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
CALDO DE POLLO | Mexican Chicken Soup Recipe | How to Make Chicken Caldo
Today I woke up feeling a bit under the weather and decided to make a pot of caldo de pollo or Mexican style chicken soup. This is my go to soup that helps me feel better when I am sick. I am raiding my refrigerator for ingredients and making the best of quarantine cooking. #Stayhome and cook #withme.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️MY OTHER CHICKEN SOUP RECIPE
⭐️MEXICAN RICE RECIPE
⭐️CALDO DE RES (BEEF SOUP)
????CALDERO POT
INGREDIENTS
2 1/2 lbs chicken drumsticks
3 1/2 to 3 3/4 quarts water
2 dried bay leaves
1 small onion
6 to 7 cloves garlic
small head of cabbage (chopped)
2 medium potatoes (chopped in large chunks)
1 large Mexican squash (chopped in large chunks)
1 chayote squash
2 medium carrots
1 celery stick
2 green onions
bunch of fresh cilantro (I used parsley)
1/3 cup tomato puree (or tomato sauce)
1 Tbsp chicken bouillon powder
salt and pepper to taste
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
How To Make CHicken Caldo
Chicken Soup Recipe
How TO Make Caldo
Mexican Chicken Soup
How to make CALDO DE POLLO CON ARROZ / MEXICAN STYLE CHICKEN SOUP WITH RICE ❤
Soups or Sopas as we know them is something we group up with here in South Texas, such an inexpensive dish but so rich in flavor and nutrients, CALDO DE POLLO CON ARROZ was a dish my momma made on weekends when I was growing up, she changed it around by adding different vegetables and it was delicious any style. We ate our CALDO DE POLLO CON ARROZ with corn tortillas and a delicious salsa de molcajete, I hope you enjoy this recipe. ❤
INGREDIENTS
3 Chicken thighs (cut in half and skin off)
3 Chicken legs (with skin)
1 & 1/2 Tbls salt
3 large Roma tomatoes (diced)
1/2 medium/large chopped onion
Chopped cilantro
1 & 1/2 Tbsp tomato paste
1/2 tsp whole cumin
3/4 tsp peppercorns
3 large garlic cloves
1 Tbsp Chicken bouillon
3 medium carrots (diced)
2 medium potatoes (cut into 8 pieces)
1/2 sweet potato (cubed)
1 1/2 C. fresh corn off the cob
3/4 C. rice
Water (12 to 13 Cups, you decide)
• always be careful with bones.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Slow Cooker CALDO DE POLLO | Mexican Chicken Soup Recipe
It's Day 4 of my slow cooker Crockpot recipes. Today, I am making slow cooker caldo de pollo. This Mexican-Style chicken soup is perfect for a weeknight meal!
SLOW COOKER BEEF CALDO
INGREDIENTS
3 1/4 lbs bone-in chicken pieces
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 lb cabbages
2 medium to large Russet potatoes
2 ears of corn
5 small to medium carrots
1 to 2 Mexican squash
1 celery stick
1/2 small onion
2 to 3 cloves of garlic
1 1/2 Tbsp tomato chicken bouillon powder
fresh cilantro
1 jalapeno (optional)
5 to 6 cups of water
salt and season to taste
Chicken Recipe
Caldo de pollo en coccion lenta
Mexican Chicken BBQ ???????????? - barbacoa mexicana de pollo
A very easy recipe for a Mexican style grilled chicken absolutely packed with flavor. The marinade whips up in a minute in the food processor or blender.
Ingredients
1,2 lbs (600g) Chicken thighs
1 Tomato
1 Scotch bonnet pepper
1 Garlic clove
Handful of Coriander
1/3 cup (0,8 dl) Olive oil
1/2 tsp Cayenne pepper
1/2 tsp Onion powder
1/2 tsp Dried oregano
1/2 tsb Black pepper
1 tsp Paprika powder
1 tsp Salt
Grill JUICY Pollo Asado Al Carbon w/ These 2 Tips | Mexican Grilled Chicken Recipe
Today we’re grilling POLLO ASADO!
Getcha Some APC BBQ Rubs Here:
Join the Backyard BBQ Masterclass:
Other recipes in this video:
Mexican/Spanish Rice:
Charro Beans Recipe:
Pollo asado is one of my all time favorite foods to eat. As a matter of fact I don’t know ANYONE who doesn’t love a perfectly cooked pollo asado. And in this video we’re gonna show you how most restaurants cook it and my favorite way to cook it in the backyard. We’re gonna spatchcock two birds – one with and one without the backbone and we’re also going to split one bird in half, which is the traditional Texas style pollo asado.
Now here’s a pro tip – the secret to perfect cooking is fire control, especially in open fire cooking. And the second pro tip – always use a meat thermometer for perfect, juicy chicken. Don’t listen to the keyboard haters that say they don’t need a meat thermometer for perfect cooking, the reason they’re typing is because they’re still chewing their overcooked dried out chicken! As long as you have a good recipe, good cooking technique and fire, your family and friends will love your barbecue. Now let’s get fired up and grill some pollo asado.