Caldo de pollo mexicano

Ingredientes

• 1 Whole Chicken
• 1 tablespoon Oil
• 8 cups Water
• 1 Onion (peeled and halved)
• 1 Russet Potato (cut into even chunks)
• 1 Zucchini (or Mexican Gray Squash)
• 1 Cup Green Beans (left whole)
• 3 Carrots (large chunks)
• 2 Roma Tomatoes (diced)
• 1/2 teaspoon Oregano
• Salt and Pepper to taste
• Rice or tortillas for serving
• Lime wedges (Give each serving a squeeze of lime.)

Preparación

1. 1

   In a large heavy pot, add oil over medium high heat. Place seasoned chicken pieces skin side down and brown for a couple of minutes then flip over to other side.

2. 2

   After both sides are browned add water, and halved onion, cover with lid, and bring to a boil. Once boiling reduce heat to a low boil for about 10 minutes.

3. 3

   Now add remaining vegetables and oregano. Allow to return to a low boil for an additional 10 minutes until carrots and potato are slightly soft. If your potato slices are large, then more time maybe needed.

4. 4

   Turn off heat, and carefully remove onion and chicken pieces. Once chicken is cool enough to handle, remove skin and bones from chicken. Remove meat and add it back into soup. If you have extra chicken just add what you want for the soup and save the remaining for another meal.

5. 5

   Serve with tortillas, a squeeze of lime, and hot sauce for spice.