Caldo de Pollo

Ingredients

• •2 lbs chicken breasts or thighs, cut into chunks
• •10 cups chicken broth (gluten-free)
• •1 cup long-grain white rice
• •3 medium potatoes, peeled and cubed
• •2 medium carrots, sliced
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 cup corn kernels, fresh or frozen
• •2 tablespoons olive oil
• •1 teaspoon cumin
• •to taste Salt and pepper
• •¼ cup fresh cilantro, chopped

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
2. 2Add chicken pieces and cook for 5 minutes until lightly browned on the outside.
3. 3Pour in chicken broth and bring to a boil. Add potatoes, carrots, cumin, salt, and pepper. Reduce heat and simmer for 15 minutes.
4. 4Stir in rice and corn, and continue simmering for 15-20 minutes until rice is tender and chicken is fully cooked.
5. 5Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lime wedges on the side.

💡 Slow cooker: cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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