1. Home
  2. Meat & Fish
  3. Chicken
  4. Breast
  5. Simmering

Caldo de pollo con arroz

Cooking Con Claudia · ♥ 2K likes · 40.7K views · 6 min video

Read about breast in the BrightCulinary Book

Caldo de pollo con arroz, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:28
  • 4 lb chicken
  • salt
  • black pepper
  • ½ cup tomato sauce
  • 1 cup baby carrots
  • 3 whole celery stalks
  • 1 cup white rice
Pat the chicken dry on both sides, cut a few slits, and coat with salt and black pepper.
Seasoning and searing the chickenSeasoningRead
▶ 0:58
  • oil
Heat a little oil in a pot over medium-high heat; sear the chicken in batches, two minutes a side, and remove.
▶ 1:14
  • 10 cup water
Add ten cups of water and bring to a boil; return the chicken and skim the top layer to remove the oil.
▶ 1:50
  • ½ whole onion
  • 2 whole bay leaves
Add half the onion and two bay leaves; reduce to medium, cover and cook 10 to 15 minutes until the chicken is cooked.
Making the brothBoilingRead
▶ 2:02
Remove the chicken breast (to shred), the onion and the bay leaves; reserve two cups of broth.
Removing the chicken, reserving brothShredding
▶ 2:24
  • 2 cup chicken broth
  • 3 whole roma tomatoes
  • ½ whole onion
  • 2 whole garlic cloves
  • 1 tbsp chicken bouillon
  • 1 tbsp tomato bouillon
  • 1 tsp ground cumin
Blend the Roma tomatoes, the other half onion, the garlic, the tomato sauce, the reserved broth, the chicken and tomato bouillon and the cumin until smooth.
Blending the tomato baseBlending
▶ 3:01
Add the tomato mixture to the pot with a little salt; bring to a boil and adjust the salt.
▶ 3:15
Add the carrots, celery and uncooked rice, cover and cook 15 minutes.
Rice and vegetables
▶ 3:34
  • chopped cilantro
Return the shredded chicken, add the cilantro and cook five minutes more.
Shredded chicken and cilantroShredding
▶ 4:08
  • lime juice
  • corn tortillas
  • salsa de molcajete
Serve with a squeeze of lime, corn tortillas and salsa.
Serving and tasting