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Caldo de pollo ( carribean style chicken soup/stew)
Caldo de pollo ( carribean style chicken soup/stew)

Before you jump to Caldo de pollo ( carribean style chicken soup/stew) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

You already are aware of how essential it is to have a fit and healthy heart. Consider this: if your heart isn’t healthy then the rest of you won’t be either. You already know that if you want your heart to be healthy, you must follow a good and healthy lifestyle and get regular exercise. But are you aware that there are a number of foods that have been found to help you improve your heart health? In the following paragraphs, you will discover which foods are great for your heart.

Fish is one of the heartiest meats that you can eat. You’re probably already aware of this since your doctor has instructed you to eat some fish twice or thrice every week. This is especially true if you’ve got heart problems or if your heart is in not too good a shape. Know that fish contains a lot of Omega 3’s which are what enables your body to break down bad cholesterol. Try consuming fish in two meals each week.

There are tons of foods that you can consume that will be beneficial for your body. The truth is that each of the foods that we’ve discussed here can help your body in lots of different ways. They are essentially great, however, for helping you keep your heart healthy. Start eating these foods daily. Your heart will greatly benefit from it!

We hope you got benefit from reading it, now let’s go back to caldo de pollo ( carribean style chicken soup/stew) recipe. To make caldo de pollo ( carribean style chicken soup/stew) you only need 15 ingredients and 21 steps. Here is how you achieve it.

The ingredients needed to make Caldo de pollo ( carribean style chicken soup/stew):
  1. Take 1 medium fryer chicken(whole)
  2. Provide 6 cup water
  3. Prepare 1 medium chayote squash
  4. Take 4 large carrots
  5. You need 1 large green plantain
  6. Take 2 large white potatoes
  7. Get 1 large yuka
  8. Take 3 small roma tomatoes
  9. You need 2 medium zucchini squash
  10. Take 1 large sweet vidalia onion
  11. Get 2 ears of fresh corn
  12. Take 1 bunch fresh cilantro or culantro
  13. Get 1 dash salt to taste
  14. Take 1 dash pepper to taste
  15. Use 3 tbsp chicken bouillon ( prefer knorr )
Instructions to make Caldo de pollo ( carribean style chicken soup/stew):
  1. Prep chicken by cutting into quarters and applying salt/pepper. Set aside.
  2. Heat a small amount of oil in a large soup/stock pot.
  3. Quarter the onion and add to the oil to sweat, once onion has become transparent add chicken to pot and brown on all sides.
  4. Once chicken is browned add enough water to cover the chicken by about a inch, add chicken bouillon and a pinch of salt. Stir well and bring to a boil.
  5. After 5 minutes of boiling reduce heat to a simmer and cover to cook. 30 minutes or untill EXTREMELY tender.
  6. While chicken is cooking prep the veggies for the soup.
  7. Peel yuka and slice in one inch rounds, set aside in large bowl.
  8. Clean corn and slice cob to 2 inch thick pieces, add to bowl with yuka.
  9. Peel chayote cut in half and remove pitt with a spoon, cut into medium / large chunks. Add to bowl.
  10. Clean potatoes well and cut into large chunks. ( quarter for small potatoes) add to bowl.
  11. Clean zucchini squash and slice into 1 inch rounds, place in bowl.
  12. Peel carrots and slice into 2 inch rounds. Place in bowl.
  13. Clean tomatoes, quarter tomatoes and place in bowl.
  14. Peel GREEN plantain slice into one inch rounds. NOTE: MUST BE GREEN HARD PLANTAINS NOT YELLOW.
  15. Chop cilantro including stems reserve half for garnish.
  16. Add all veggies and cilantro except for the zuchinni squash to the pot.
  17. Add enough water just to cover the veggies. Add more salt/ bouillon to taste. Cover tightly and cook on medium high heat for about 15-20 minutes untill potatoes and carrots are tender.
  18. Add zuchinni for the last 10 minutes.
  19. Serve this amazing stew with fresh chopped onion,cilantro, and lime wedges for garnish.
  20. Go one step further and serve with fresh corn tortillas!
  21. Enjoy! Hope you love it as much as I do!

Another thank you to our reader, herewith some tips of preparing food safely.

It is extremely important to prepare food safely to help stop harmful germs from growing and spreading. It is possible to take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands

Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:

Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets

Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean

Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.

You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material. Independent raw foods from ready-to-eat food

Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:

other foods worktops chopping boards Knives

You should keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be killed.

To help stop bacteria from spreading:

Do not let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly first

Cover raw meat or fish and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods

Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging

Examine the tag

It is important to read food labels to make sure everything you are likely to use has been saved correctly (based on any storage instructions) and that none of the meals is past its’use by' date.

Food that goes off fast usually has storage directions on the label that say just how long you can keep the food and if it must go in the refrigerator.

This kind of food often has special packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. By way of instance, you might see’eat in two days of launching' on the label. Use by dates

You shouldn’t use any food after the’use by' date even when the food looks and smells nice, since it may contain harmful bacteria. Best before dates

When this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, colour or texture may begin to deteriorate.

After this date the caliber of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you ill.

If you plan to use a egg after its best before date, be certain you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a walnut.

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