Overview
This recipe comes from Colombia and can be made with really any items in the kitchen that you have at your disposal! If you wanted to make oxtail caldo, include tomatoes, or even have it spicy, you're able to. The flexibility of the recipe is the fun part, making it your own allows you to let your culinary skills grow.
In my experience, this recipe is great for sick days both due to the simplicity of it to make, but also the ingredients involved. It's simple, warm, filling, and doesn't have an overwhelming flavor.
Data
Cook Time
Roughly 30 minutes
Tools
All you'll need for this recipe is a pot, a knife, and a spoon (preferably wooden)!
Diet
This recipe is not valid on the main types of diets you'll encounter (vegeterian, vegan, keto, etc.). Although, it provides good hydration during hot days.
Ingredients
- 6 gold potatoes
- 5 stalks of celery
- 3 cloves of garlic (minced)
- 1/2 medium yellow onion
- 2 cups chicken stock
- 3-4 cups of water
- 1-2 tablespoons of olive oil
- X chicken thighs (skin removed)
- Kosher salt to taste
- A few twists of freshly cracked black pepper
- Cilantro
- Onion powder
- Garlic powder
- Ground coriander
~OPTIONAL~
Steps
- Prepare the celery, onion, and garlic. The celery will be cut to according to personal preference, and the onion and garlic will be finely minced but can be chunky if desired.
- Heat olive oil over medium heat.
- Saute vegetables (celery, onion, garlic) in the pot until fragrant. Add salt during this stage to bring out more of the moisture.
- Add chicken stock and water to the pot and stir.
- Bring the mixture to a boil and let cook for 2-3 minutes while you prepare the potatoes. Be sure to remove the eyes, and then it's your choice to leave the skin on. Cut the potatoes into chunks based on the size you want (we like chunkier potatoes).
- Season to taste with onion powder, garlic powder, ground coriander (these three are optional), and pepper.
- Let the flavors get comfortable for a few minutes.
- Add chicken (we used thighs in this case, although drumsticks are also a great option!) and reduce to a simmer.
- Let simmer for 10-20 minutes.
- Add potatoes.
- Cook for 10 more minutes.
- Check how done the chicken and potatoes are. If not finished, cook for a few minutes longer.
- Serve while hot with pita chips (ideally calados if you can find them) and optionally garnish with cilantro.
Other Information
This recipe is from Colombia
Pita chips are a great addition that add some texture variation to the dish, but don't leave them in too long or they'll get soggy!
The recipe is very loose as it's up to the chef to decide how cooked you want every ingredient to be