Ingredients:

  • 5 kg (5.5 lbs) bone-in, skin-on chicken pieces (a mix of drumsticks, thighs, and breast)
  • 1 large white onion, peeled and quartered
  • 4 cloves garlic, smashed
  • 2 litres (8.5 cups) cold water
  • 2 teaspoons coarse sea salt (or to taste)
  • 1 teaspoon dried Mexican oregano
  • 3 bay leaves
  • 1 bunch fresh coriander (cilantro), tied with twine (for broth)
  • 2 medium carrots, peeled and cut into 2.5 cm (1-inch) thick rounds
  • 2 celery stalks, trimmed and cut into 2.5 cm (1-inch) pieces
  • 3 medium waxy potatoes, peeled and quartered
  • 1 large chayote squash (or 1 small sweet potato), peeled and diced into 2.5 cm (1-inch) cubes
  • 2 medium courgettes (zucchini), trimmed and sliced into 1.5 cm (½-inch) rounds
  • ¼ head green cabbage, cored and cut into thick wedges
  • ½ cup fresh coriander (cilantro), finely chopped (for serving)
  • 3-4 limes, cut into wedges (for serving)
  • ½ cup white rice (cooked separately)

Instructions:

  1. Prepare the Chicken: Rinse the chicken pieces thoroughly under cold water. Pat them dry with kitchen towel.
  2. Sauté Aromatics: In the stock pot, add a drizzle of olive oil. Lightly sauté the quartered onion and smashed garlic for 3 minutes until fragrant. This adds crucial depth to the Caldo de Pollo.
  3. Establish the Broth: Add the chicken pieces to the pot. Cover with the 2 litres of cold water. Add the bay leaves, Mexican oregano, and the tied bunch of coriander.
  4. Initial Simmer: Bring the water to a rapid boil, then immediately reduce the heat to a gentle simmer. Skim off any grey foam (scum) that rises to the surface using a spoon. This keeps the broth clear.
  5. Cook Chicken: Cover the pot partially and simmer for 30 minutes, or until the chicken is tender.
  6. Remove Solids: Carefully remove all chicken pieces and the large aromatics (onion, garlic, bay leaves, coriander bundle) from the broth using tongs. Discard the aromatics.
  7. Strain the Broth: Pour the broth through a fine-mesh sieve into a clean bowl, then return the strained, clear liquid back to the pot. Taste and season with 1 teaspoon of salt.
  8. Add Root Vegetables: Add the carrots, celery, potatoes, and chayote/sweet potato to the strained broth. Bring back to a simmer.
  9. Continue Simmering: Cook for 15 minutes, or until the potatoes and carrots are starting to become tender.
  10. Prepare Chicken: While the roots simmer, remove the skin and bones from the cooked chicken. Shred or chop the meat into bite-sized pieces. Season the chicken lightly with salt.
  11. Add Tender Vegetables: Add the courgette (zucchini) slices and the cabbage wedges to the soup. Simmer for a final 5 to 8 minutes.
  12. Reintroduce Chicken: Stir the shredded chicken back into the soup and heat through for 2 minutes.
  13. Final Seasoning Check: Taste the broth again. Adjust salt and pepper as needed.
  14. Serving: Ladle generous portions of the soup into deep bowls.
  15. Garnish generously with fresh chopped coriander and serve immediately with lime wedges and cooked rice on the side.