Caldo De Pollo With Adobo Sauce
eight rooster thighs
6 rooster legs
Four celery sticks
2 tbsp rooster bouillon
5 garlic cloves
2 tsp onion powder
1 tbsp oregano
2 tsp black pepper
1 can of chipotle peppers in adobo sauce
Three cups Child carrots
4-5 potato’s peeled, diced
Three corn on the cobs reduce into 3
1 head of cabbage
On M/H warmth Boil eight rooster thighs, 6 rooster legs, Four celery sticks, half of an onion, 2 tbsp rooster bouillon, 5 garlic cloves, 2 tsp onion powder, 1 tbsp oregano, 2 tsp black pepper in 20 cups of water.
When rooster is completed add 3/Four cups of the chipotle peppers in adobo sauce within the blender with 1 cup of rooster broth. Mix til clean, add to pan of rooster.
Skim out the cooked onion, garlic, celery. Throw away
Add Three cups of child carrots, 4-5 peeled and chopped potatoes, Three complete corn on the cobs reduce into Three items. Boil for 15 minutes
Add 1 head of cabbage prepare dinner til tender about 15 minutes.
Style broth, add salt if wanted.
Minimize onion, cilantro, and lime for garnish