Caldo De Pollo--mexican Chicken Stew/soup Recipe - Food.com
"This soup is a recipe of my friend's father who passed away a few years ago. It is soooo delicious I was shocked when I found out how easy it is to make!! the El Pato sauce called for in this recipe is easily found in the Mexican isle of your grociery store (unless you live in Queensland, Australia... can't find it here!! I have to have my sister send it to me from the U.S. just so I can make this soup!!) or at a Mexican market. Make sure to get the yellow can labelled "hot tomato sauce" or "salsa de chile fresco"..."
INGREDIENTS
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1 large onion, chopped
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2 carrots, chopped 1/2-inch thick
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3 medium potatoes, chopped bite size
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1 1/2 cups chopped celery, chopped 1/4 inch thick
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1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or "hot tomato sauce", the yellow can not the green!)
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6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
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2 tablespoons olive oil
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6 cups water
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1 teaspoon salt
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salt and pepper
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1 -1 1/2 bunch cilantro, chopped
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lemon wedges or lime wedge (to garnish)
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