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Authentic Mexican Chicken Caldo

Mexican Chicken Caldo Recipe

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 cups water
  • 2 lbs bone-in, skin-on chicken thighs (about 4 to 5 thighs)
  • 1 small onion, peeled and halved
  • 4 cloves garlic, smashed
  • 2 carrots, peeled and cut into 1-inch chunks
  • 2 celery stalks, cut into 1-inch chunks
  • ½ small head cabbage, cored and cut into 2-inch wedges
  • 1 large russet potato, peeled and cut into 1-inch chunks
  • ½ cup long-grain white rice, rinsed
  • 2 tbsp chicken bouillon powder
  • 1 ½ tbsp tomato-chicken bouillon powder (Caldo de Tomate)
  • 1 lime, cut into wedges
  • ½ cup chopped fresh cilantro
  • Salt, to taste

Method
 

  1. Char the onion and garlic in a dry pot over medium-high heat for about 4 minutes. Add the chicken and water, stir, and bring to a boil.
  2. Reduce heat to medium-low and simmer uncovered for 30 minutes, skimming foam for the first 5 minutes. Remove chicken and shred, discarding skin and bones.
  3. Stir in the carrots, celery, potato, chicken bouillon, and tomato-chicken bouillon. Simmer for 15 minutes.
  4. Return shredded chicken to the pot with the cabbage wedges and rinsed rice. Simmer 15 to 20 minutes, until rice is tender. Season with salt.
  5. Ladle into bowls, squeeze lime over each serving, and top with chopped cilantro. Serve extra lime wedges on the side.

Notes

Let the caldo rest 5 minutes off the heat before serving; the rice finishes absorbing liquid and the flavors settle. If making ahead, cook the rice separately and add it when reheating to keep the broth from turning too thick.