|EVERY FEW MINUTES|
|CALDO DE POLLO (MEXICAN CHICKEN SOUP)|
1 medium cabbage, cut into wedges
1 1/2 lbs. chicken breast
water to cook chicken (just enough to cover the chicken)
4 potatoes, peeled and cubed
4 carrots, peeled and sliced
1 small chopped onion
1 zucchini, diced
1 (14 1/2 oz.) can stewed tomatoes, undrained
salt and pepper to taste
1 tbsp. fresh cilantro, chopped
11/2 cups white rice, cooked
Cook chicken over med heat in a large Dutch oven until it is tender. Add water, as needed, to keep chicken covered.
When the chicken will come apart with a fork, add the carrots to the chicken.
Bring to a boil; cover, reduce heat, and simmer 15 minutes, then add the rest of the vegetables and the rice and simmer until the potatoes are tender.
Add cilantro during the last 5 minutes of cooking.
Serve with salsa, if desired.
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