How to make Caldo De Pollo Con Chile Rojo (Red Chili Chicken Broth)

Caldo De Pollo Con Chile Rojo (Red Chili Chicken Broth)

Ingredients:

• 2 jitomatoes
• 6 dried chilies
• 1 chipotle chili (dry)
• 11⁄2 liters of water
• 1 garlic
• 2 large white potatoes
• 4 carrots Salt Oil as needed

Instructions:

1. Boil the Chicken:
   • Place the chicken in a pot of boiling water.
   • Add a pinch of salt for seasoning.
   • Cook until the chicken is thoroughly cooked.
   • Remove from heat and set aside.
2. Prepare the Chili Sauce:
   • Thaw the chili peppers and remove the seeds.
   • In a separate pan, combine 2 cups of chicken broth, guajillo peppers, and tomatoes.
   • Let the mixture boil for 5 minutes.
   • Transfer the contents of the pan to a blender, add garlic, and blend until smooth and uniform.
3. Prepare Vegetables:
   • Peel and cut the carrots and potatoes.
   • Shred the carrots and cut the potatoes into large cubes.
4. Continue Cooking:
   • Remove any remaining chicken pieces from the chicken broth, and return the broth to the heat.
   • Add the chopped vegetables to the boiling broth.
5. Add Chili Sauce:
   • Once the potatoes are cooked, add the guajillo chili sauce from the blender to the pot.
   • Stir, cover, and let it cook for an additional 10 minutes.
6. Combine Chicken and Chili Broth:
   • Without turning off the heat, reintroduce the chicken pieces into the chili broth.
   • Cover the pot and allow it to boil for another 5 minutes.
7. Serve:
   • Your chicken and guajillo chili stew is now ready to be served.
   • Spoon the stew into bowls and enjoy the rich flavors.
8. Optional:
   • Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream for added taste.
9. Enjoy your delicious homemade chicken and guajillo chili stew!