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  • The base number of servings for this recipe is 8
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    Guatemalan Caldo de Pollo

    Guatemalan Caldo de Pollo

    This classic Guatemalan dish is commonly served with most of the ingredients served apart from the broth, so you can mix and match each bite to your taste. It is often served on Sundays, when the whole family comes together for lunch. Serve with rice and tortillas for a complete meal.

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    Ingredients
    1
    whole chicken, 3-4 pounds and cut into parts
    4
    cloves
    garlic, peeled
    1
    large onion, halved
    4
    whole peppercorns
    1
    bay leaf
    2
    large carrots, cut into large, 1-2 chucks
    2
    large or 8 small potatoes cut in half if using large
    2
    güisquil, peeled (wearing gloves) and cut into four large pieces each (also known as chayote)
    3
    roma tomatoes, chopped roughly
    2-3
    ear
    corn, enough for 8 pieces of 2-3 inch thick pieces
    4
    medium güicoy, cut in half (any kind of zucchini-like squash will work here)
    3
    tablespoons
    cilantro, chopped
    3
    tablespoons
    mint, chopped
    1-2
    teaspoon
    salt, to taste
    *
    cooked rice (for serving)
    *
    lime wedges (for serving)
    Directions
    Put your chicken in a large pot and add water until chicken is covered by at least four inches. Add half of the onion, cut in two, and two whole cloves of garlic, peppercorns and bay leaf. Bring to a boil and simmer for 30 minutes. Remove breasts to a plate and reserve; boil remaining mixture for 1 1/2 hours.
    In the meantime, slice other half of onion longways, so you have long strips. Add onions, carrots, potatoes, güisquil and tomatoes to the pot and simmer for 20 minutes. Add güicoy, cilantro, mint and salt to taste and simmer for 10 minutes more.
    Pull out other meat pieces and shred along with reserved breasts and add back to the pot.
    Turn off heat and spoon 1-2 pieces of each vegetable onto a plate, along with a big spoonful of rice and some lime wedges. Ladle broth and meat into a bowl and serve with the plate of vegetables and corn tortillas if desired. Enjoy!!

    The base number of servings for this recipe is 8
    OK

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