24 caldo de chicken Recipes

chicken, bone in , i usually use drumsticks, onion , cut in eights, green cabbage , cut in eights, garlic cloves, minced, chayotes, peeled and cut in chunks, frozen corn on the cob , nibblers (6 ct), carrots, cut in chunks, potatoes, cut in chunks, celery ribs, cut in chunks, bay leaves, water (must cover the chicken), salt and pepper, cilantro, roughly chopped for garnish, lime, cut into wedges, onion, diced for garnish

chicken quarters, chicken bouillon cubes, fresh garlic cloves, onions, fresh cilantro, potatoes, ears corn, zucchini, yellow squash, stalk celery, cabbage, salt

chicken, cut into quarters (3 1/2 to 4 lb. chicken), white onions (1 unpeeled, divided uses ), garlic cloves (2 unpeeled,divided uses ), salt, black peppercorns, mint sprigs, water, ancho chilies, stemmed and seeded, vegetable oil, fideo noodles (or about 8 oz. vermicelli), fresh ground pepper , to taste (optional), sliced fresh jalapeno pepper, for garnish

whole chicken (skin removed ), broth (i use chicken ), water, onion, sliced, garlic powder, thyme, cumin powder, chili powder, bay leaves, salt & pepper, lime , juice of, garlic cloves, sliced, el pato salsa fresca or 1 (4 oz) can tomato sauce, diced tomatoes , spanish style, carrots, chopped, stalks celery, chopped, chayotes, cubed, jalapeno, sliced, head cabbage, chopped, mushrooms, sliced, corn , nibblers, fresh cilantro

russet baking potatoes, roasted green chilies, coarse onions, water, whole milk, evaporated milk, chicken bouillon granules, queso fresco, monterey jack and cheddar cheese blend, salt and pepper, butter

olive oil, mushroom, finely sliced, onion, finely chopped, garlic cloves, finely chopped, jalapenos, chopped, water or 8 cups chicken broth, salt and pepper, to taste, cilantro, chopped

tyson fajita chicken strips, diced, onion, diced, olive oil, mccormick white chicken chili seasoning mix, chicken bouillon powder (i use caldo de pollo-mexican chicken bouillon), garlic powder, oregano, ground black pepper, ground cayenne pepper (or to desired likeness), cumin, northern white beans, rinsed and drained, water, light cream (i use 1/2 and 1/2), sour cream, rotel mexican-style tomatoes (or regular kind if you can find mexican style), diced green chilies, white cheese dip (i use gordo s brand (in the refrigerator section by the other cheese at publix. it comes in a 16 oz ), lime juice (optional, but a fresh squeezed lime is really good !)

boneless skinless chicken breasts, yellow onion, salt, half of your blender tomatillo, serrano peppers, knorr chicken bouillon (caldo de pollo), corn tortillas, cacique ranchero queso fresco (avail walmart), cacique mexican crema (avail walmart)

carrots , cut lengthwise and then in 3 inch lengths, yellow zucchini , cut across in 1/4 inch round slices, chicken stock, garlic cloves, minced and browned on a dry skillet, oregano, cumin, whole chicken breasts, about 2 lbs total, dried whole guajillo chilies (hot ) or 2 anaheim chilies (mild) or 2 chipotle chiles (very hot), fresh cilantro, chopped, salt & pepper, lime wedge (to garnish )

canola oil or 1 tbsp vegetable oil, uncooked rice, water, knorr caldo de tomate powder (chicken tomato boullion found in soup isle with other knorr brands), roughly chopped cilantro, roughly chopped tomato (any kind )

grain white rice (riceland), green pepper, sliced, onion, sliced, tomato, sliced, tomato & chicken bouillon (knorr brand, caldo de con sabor de pollo , in mexican food aisle), garlic salt (to taste), water, vegetable oil (no olive oil)

pure wesson vegetable oil, dry angel hair fideo, uncooked, poblano or green bell pepper, seeded, chopped, jalapeno or serrano pepper, seeded, chopped, chopped onion, garlic, finely chopped, tomato sauce, water, caldo con sabor de pollo (chicken bouillon), shredded cooked chicken, sazon seasoning, chopped fresh cilantro

grain rice, onion (diced ), water, tomato bouillon with chicken flavor (caldo de tomate), cumin, oil

onion, chopped, carrots, chopped 1/2-inch thick, potatoes, chopped bite size, chopped celery, chopped 1/4 inch thick, el pato brand salsa fresco salsa (or hot tomato sauce , the yellow can not the green!), chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in, olive oil, water, salt, salt and pepper, cilantro, chopped, lemon wedges or lime wedge (to garnish)

mushrooms (any kind or a mixture of kinds), olive oil, white onion, peeled and minced, garlic cloves, peeled and minced, jalapenos, seeded and chopped (or to taste), huitlacoche (canned is fine ), water (canned is fine ) or 6 cups chicken broth (canned is fine), fresh epazote leaves or 1/4 cup cilantro

potatoes, garlic cloves, chopped medium white onion, anaheim chilies (green peppers), roma tomatoes (or the equivalent in other tomato), chicken bouillon powder, all-purpose flour, boiling water, whole milk, queso fresco, dried tepin chilies (optional)

fat-free low-sodium chicken broth, diced onion, celery ribs, raw carrots, cilantro leaf, mild salsa, ground turkey, instant brown rice, yellow onion, cilantro leaf, garlic salt, oregano

grain white rice (riceland), green peppers, sliced, onion, sliced, tomato,sliced, tomato & chicken flavored boullion(caldo de con sabor de pollo) in the mexican food isle, garlic salt, water, vegetable oil (no olive oil used!)