Name: Caldo De Pollo
Yield: 4 servings
Ingredients: 1 Rotisserie Chicken; 1 tablespoon Salt; 6 Carrots, sliced; 6 sticks Celery, sliced; 1/2 bunch Cilantro, chopped; 1 tablespoon Oregeno; 1 cup Onion, diced; 1 cup Arborio rice; 2 cans Petite diced tomatoes, large can; 1 Avocado, sliced; 3 cups Green cabbage, shredded; 2 Limes, sliced; 3 cloves Garlic

Servings: 4 persons

1 Rotisserie Chicken
1 tablespoon Salt
6 Carrots, sliced
6 sticks Celery, sliced
1/2 bunch Cilantro, chopped
1 tablespoon Oregeno
1 cup Onion, diced
1 cup Arborio rice
2 cans Petite diced tomatoes, large can
1 Avocado, sliced
3 cups Green cabbage, shredded
2 Limes, sliced
3 cloves Garlic

1
Remove breast meat from rotisserie chicken and set aside.
2
Place rotisserie chicken in large stockpot and cover with water.
3
Peel and quarter 3 carrots, 3-4 sticks celery, and 1 onion, add to pot.
4
Add garlic cloves, salt, pepper, oregano, and cilantro stems to pot.
5
Stir and bring to boil. Cook ~2 hours to make stock.
6
Strain stock then add cubed chicken breast, sliced carrots and celery, diced onion, handful cilantro, diced tomatoes, and rice to stock.
7
Cook an additional 20 minutes.
8
Serve in bowls. Dress with fresh cabbage, lime, avocado, onions, and cilantro.

No nutritional information available.

No additional tips available.

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

Caldo De Pollo

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