Pollo Caldo

 

12 cups water

5 chicken drumsticks

8 whole carrots (peeled and sliced)

5 large potatoes (peeled and cubed)

1 white onion (small, diced)

5 Roma tomatoes (diced)

2 garlic cloves (minced)

1 teaspoon salt

1 1/2 tablespoons olive oil

limes

cilantro (optional)

avocados (optional)

jalapenos (optional)

tortillas (optional) 

Bring chicken, water and salt to a boil in a large pot.

Skim the foam that forms on top as it comes to a boil.

Reduce heat to low and simmer for 40-50 min or until meat is tender and falls off the bone easily.

Remove chicken from pot. When cool remove the skins, shred the meat and set aside. Or serve a leg in each bowl.

Strain the chicken broth and set aside.

In another pot over medium heat add olive oil to pot.

When hot add the onion and saute for 2 min. Then add garlic and saute for a minute. Add the tomatoes and stir well. Season with salt and pepper to taste.

Add the carrots, potatoes and strained broth to the pot.

Bring vegetables to a boil over medium high heat. Reduce to medium low and cook until vegetables tender.

Remove pot from heat and add the shredded chicken or leave the legs whole to the pot and stir.

Garnish and enjoy!