Caldo De Gallina - Mexicano Recipe

Name: Caldo De Gallina - Mexicano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; chicken back, 2 legs; coarse salt; whole peppercorn; whole coriander; bay leaf; carrot; celery; potatoe; cooking oil; rice; onion; garlic; chile paste (ancho or new mexico); oregano (dried or fresh); garnish: chopped cilantro and onion

Servings: persons

water
chicken back, 2 legs
coarse salt
whole peppercorn
whole coriander
bay leaf
carrot
celery
potatoe
cooking oil
rice
onion
garlic
chile paste (ancho or new mexico)
oregano (dried or fresh)
garnish: chopped cilantro and onion

1
Wash chicken with water and salt. In a large thick bottomed pot, bring water to boil with whole chicken pieces. Add washed whole carrots, celery, halved onion and bay leaf. Bring to a slow simmer. In mortar and pestle, crush peppercorn, coriander and add to broth. Add coarse salt. Do not boil too rapidly. Clean foam off the top. Simmer for 45 min.
2
Remove meat and place in a bowl. Cover and place aside. Remove large pieces of vegetables and discard. Strain broth through a colander into a container, saving the broth. Discard contents in the colander.
3
more to follow...

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: water, chicken back, 2 legs, coarse salt, whole peppercorn, and more.

Yes, Caldo De Gallina - Mexicano falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caldo De Gallina - Mexicano

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