Caldo De Pollo Colombiano «Proven ⇒»

While the chicken cooks, take the other half of the onion and the entire bunch of cilantro (stems and all). Put them in a blender with 1 cup of water. Blend until completely smooth. You should have a vibrant, dark green liquid.

In Colombia, we don’t eat this caldo when we are sick (though it works for that too). We eat it at 7:00 AM on a Sunday after a long night out, or at 6:00 AM on a cold, rainy morning in the Andes. It is the reigning king of the guayabo (hangover) cure. Most chicken soups are about the solid ingredients—the meat, the carrots, the celery. Colombian caldo is about the broth. caldo de pollo colombiano

Specifically, you are asking for breakfast. While the chicken cooks, take the other half

Make a double batch. Colombian Caldo de Pollo tastes even better the next day when the starches have fully melded. You should have a vibrant, dark green liquid

Remove the chicken from the pot. Shred the meat (discard bones and skin). Return the shredded chicken to the pot. Add all your potatoes (the big yellow ones and the small criollas). Pour in the green cilantro/onion liquid from the blender. Simmer for another 20 minutes until the potatoes are fork-tender and the broth has thickened slightly.

The Ultimate Hangover Cure & Hug in a Bowl: Authentic Colombian Caldo de Pollo Subtitle: Forget the fancy ingredients. This is rustic, restorative, and ridiculously simple. Introduction: Not Your Average Chicken Soup If you ask for sopa de pollo in most of Latin America, you’ll get a hearty stew with vegetables and big chunks of corn. But if you ask for Caldo de Pollo Colombiano ? You are asking for medicine.