Pascuense-style Caldo de Pollo Ranchero

Ingredients

In this Pascuense adaptation of Caldo de Pollo Ranchero, we incorporate traditional ingredients from Pascuense cuisine, such as taro root and sweet potato, to add a unique island twist to the dish. The flavors are also adjusted to reflect the taste preferences of Pascuense cuisine, resulting in a soup that is both familiar and exciting for those who enjoy the flavors of Easter Island. We alse have the original recipe for Caldo de pollo ranchero, so you can check it out.

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons olive oil (30 ml) 2 tablespoons olive oil (30 ml)
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 taro root, peeled and cubed 1 taro root, peeled and cubed
• 1 sweet potato, peeled and cubed 1 sweet potato, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, taro root, sweet potato, carrots, bell pepper, cumin, paprika, dried oregano, and bay leaf. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for about 45 minutes, or until the chicken is cooked through and tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Pascuense-style Caldo de Pollo Ranchero hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Taro root — Make sure to peel the taro root thoroughly as the skin can be tough. Also, be cautious while handling taro root as it can cause skin irritation for some individuals. Cook the taro root until it is tender but not mushy.
• Sweet potato — Cut the sweet potato into uniform cubes to ensure even cooking. Add it to the soup when the chicken is almost cooked to prevent it from becoming too soft.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice to the soup before serving.
• If you prefer a spicier soup, add a diced jalapeño or serrano pepper along with the other vegetables.
• Feel free to customize the soup by adding other vegetables of your choice, such as zucchini or corn.
• To make the soup even heartier, serve it with a side of warm corn tortillas or crusty bread.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Pascuense-style Caldo de Pollo Ranchero in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with warm corn tortillas or crusty bread for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color. You can also place a lime wedge on the side of the bowl for an attractive presentation.