chicken caldo recipe
The Best chicken caldo recipe
The health benefits of chicken caldo are what make it even more of a favorite. It’s packed with lean protein from the chicken, which helps keep us full and supports muscle maintenance, and the broth is light yet rich in flavor, making it a gentle way to hydrate. The ginger and garlic add natural anti-inflammatory properties, and the lime brightens up the dish without adding extra sugar. My kids love how it’s light enough to eat on its own but hearty enough to pair with rice or crusty bread. It’s a dish that’s easy to customize—swap in extra veggies if you want, or use coconut milk for a lighter broth if you prefer. It’s the kind of meal that feels like a little treat, but it’s also so simple that it never feels like work.
Easy Chicken Caldo with Homemade Dough
A comforting dish featuring tender chicken simmered in a rich tomato-based broth, served with a soft, pillowy dough. Perfect for a cozy meal.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 4 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 1 tsp cumin
- 1 tsp paprika
- 1 bay leaf
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 ½ tsp active dry yeast
- 1 cup warm milk
- 1 large egg
👨🍳Directions
-
1
In a large pot, combine chicken thighs, chicken broth, diced onion, minced garlic, tomato sauce, cumin, paprika, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until chicken is tender. -
2
For the dough, mix flour, salt, sugar, and yeast in a bowl. Make a well in the center and pour in warm milk and egg. Stir until a soft dough forms. Knead lightly for 5 minutes, then let rise in a warm place for 15 minutes. -
3
Preheat oven to 375°F. Roll the dough into a thin rectangle and cut into strips. Brush lightly with oil and bake on a lined baking sheet for 12–15 minutes until golden. -
4
Once the chicken is cooked, remove the bay leaf and discard. Shred the chicken by hand or with a fork. Stir the shredded chicken into the broth. Serve the chicken caldo hot with the baked dough.
🔧Equipment
- Large pot
- Mixing bowls
- Whisk
- Kitchen torch (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Caldo with Homemade Dough Works
❓ Frequently Asked Questions About Chicken Caldo with Dough
How do I adjust the spice level in this chicken caldo?
You can easily tweak the heat by adding or omitting the garlic and onion slices before simmering. If you prefer milder flavors, remove the whole ginger root before boiling. For extra depth, simmer with a pinch of cayenne or a sliced jalapeño (remove seeds for less heat).
Can I make this recipe ahead of time and reheat it?
Yes, but reheat gently to preserve flavor. Store in an airtight container in the fridge for up to 4 days. Reheat in a pot over medium-low heat, stirring occasionally, until the broth reaches 165°F (74°C). Avoid boiling to prevent the chicken from falling apart.
What if I don’t have fresh lime or lemon juice?
Substitute with 1 tablespoon of white vinegar or apple cider vinegar. For a brighter taste, blend ½ cup of frozen lime juice concentrate with 1 cup of warm water. The acidity helps tenderize the chicken and brightens the broth.
How can I ensure the chicken stays moist while simmering?
Avoid overcrowding the pot when adding chicken—simmer in batches if needed. Cover loosely with a lid during the first 20 minutes to trap steam, then uncover to let the broth reduce slightly. Skim off any excess foam that forms on the surface.
Is it okay to use canned chicken for this recipe?
Yes, but rinse and drain thoroughly to remove excess salt. If using, add it directly to the broth after the broth has simmered for 10 minutes to allow flavors to meld. Fresh chicken yields richer results, but canned works well for a quicker version.
