Caldo de Pollo
Caldo de Pollo
Directions
- Mix the chicken base and water. Bring to a boil.
- Add the chicken. Bring to a simmer and cook the chicken until it is tender. (20 minutes)
- Remove the chicken. Pull apart and return to the broth.
- Sauté the vegetables in olive oil until translucent. Add to the broth.
- Add rice, cilantro and lime at service.
Recipe by Humberto Guardiola, Business Development Manager, Performance Foodservice - Florence.
Ingredients
- (12) 4 oz. West Creek® Chicken, Breast(s)
- 4 oz. West Creek® Base, Chicken
- 1 gal. water
- 2 medium Peak Fresh Produce® Carrot(s), sliced
- 1 medium Peak Fresh Produce® Zucchini, diced
- 2 Peak Fresh Produce® Celery, Stalk(s), diced
- 1 Peak Fresh Produce® Onion(s), diced
- 1/2 Peak Fresh Produce® Pepper(s), Bell, diced
- 1 Peak Fresh Produce® Garlic, Clove(s), minced
- 2 ea. Peak Fresh Produce® Jalapeño Pepper(s), deseeded, small dice
- 2 cups Contigo® jasmine rice, cooked
- 1 handful Peak Fresh Produce® Cilantro
- 1 Peak Fresh Produce® Lime(s), (optional, for serving)