Wednesday, November 7, 2007

Caldo Pollo~wholesome tradition.

Riding for hours against the blowing wind yesterday with the Bob Seger tune~"Against the wind" in my head, dinner needed to be wholesome & warm. Caldo Pollo was the perfect dish for a hearty, early evening dinner. This traditional Mexican meal is served with a dish of avocado, cubed cheese & lime wedges to be added to taste.


















Caldo Pollo
4 medium carrots, chopped
1 can garbanzo beans or chick peas, drained
6 cups chicken stock
4 cloves garlic, minced and browned on a dry skillet
1/2 tsp. oregano
1 pinch cumin
2 whole chicken breasts, about 2 lbs total
2 chipotle chiles (canned chiles, drained & whole)
1 Tbsp. fresh cilantro, chopped
salt & pepper lime wedges(to garnish)

Place the carrots, stock, browned garlic, oregano, chilies, cumin& salt in a dutch oven (5 Quart) and bring to a boil.
Add the whole chicken breasts, cover and simmer until chicken is cooked, about 15 minutes.
Remove chicken to a plate to cool about 10 minutes.
Remove the chillies from the soup and adjust the seasoning.
Remove the skin & bones from the chicken& tear or chop it into coarse pieces.
Add garbanzo beans & chicken to the pot simmer 5 minutes.
Add cilantro & serve with wedges of lime on the side.
Serve with Avocado & cubes of Queso Chihuahua if that is your preference~

3 comments:

Nancy said...

Maybe when you write your cook book, we can visit you at the Texas Book festival as you sign many books and maybe even do a demo in the cooking tent?

Dee said...

ha, ha!!!

Lauren said...

this looks good, i may have to hit the HEB to get the pieces of the caldo i'm missing!