I don't have proportions, but these are the basic ingredients.
Caldo de Pollo con Calabaza 1 Rotisserie chicken, shred it, boil the carcas down for stock, you know, basic chicken stock. Chop up the remaining meat and prep the rest of the ingredients while you're waiting. Avoid bones and icky stuff.
Squash: Calabaza squash, or just yellow if you can't come across it. Add it half way through the simmer.
Jalapenos, pickled nacho slices will work in a pinch, and you can dice up just as much as your stomach can handle at a time.
Onions, bunches, cut thin but long.
Garlic: There's no such thing as too much garlic. Half a bulb? To taste, anyway.
Uh, corn. Corn on the cob. It's vitally important to boil the corn-cob. I de-silk and break 'em in half. When they get done and tender-ish, I fish them out, let them cool a bit, then cut off the kernels, returning them and the de-kerneled cob to the pot.
About the time you return the corn to the pot, add the squash so you don't over-cook it.
Uhm, spices, fajita seasoning, salt, yeah. One thing to remember, it's really, really important to use chicken bones and corn on the cob. You get a good chicken soup by canned broth and frozen kernels, but it's not Caldo.
Upon plating (or bowling, in this case), put about 1/3 avacado diced in the bottom of the bowl, ladle out the soup, and squeeze a half a lime right in.
Optional if you've got it: Tomatos, Celery, Diced Cilantro (add with the squash), uhm, not potatos, oh! I forgot carrots! Put carrots in. About anything that's nice, big and chunky. This is very much a comfort food, as you seem to need right now.
Teh Suckage on food poisoning. I was leery of pears for about a year because of my incident. Glad you're feeling better.
Caldo de Pollo con Calabaza
1 Rotisserie chicken, shred it, boil the carcas down for stock, you know, basic chicken stock. Chop up the remaining meat and prep the rest of the ingredients while you're waiting. Avoid bones and icky stuff.
Squash: Calabaza squash, or just yellow if you can't come across it. Add it half way through the simmer.
Jalapenos, pickled nacho slices will work in a pinch, and you can dice up just as much as your stomach can handle at a time.
Onions, bunches, cut thin but long.
Garlic: There's no such thing as too much garlic. Half a bulb? To taste, anyway.
Uh, corn. Corn on the cob. It's vitally important to boil the corn-cob. I de-silk and break 'em in half. When they get done and tender-ish, I fish them out, let them cool a bit, then cut off the kernels, returning them and the de-kerneled cob to the pot.
About the time you return the corn to the pot, add the squash so you don't over-cook it.
Uhm, spices, fajita seasoning, salt, yeah. One thing to remember, it's really, really important to use chicken bones and corn on the cob. You get a good chicken soup by canned broth and frozen kernels, but it's not Caldo.
Upon plating (or bowling, in this case), put about 1/3 avacado diced in the bottom of the bowl, ladle out the soup, and squeeze a half a lime right in.
Optional if you've got it: Tomatos, Celery, Diced Cilantro (add with the squash), uhm, not potatos, oh! I forgot carrots! Put carrots in. About anything that's nice, big and chunky. This is very much a comfort food, as you seem to need right now.
Teh Suckage on food poisoning. I was leery of pears for about a year because of my incident. Glad you're feeling better.
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