Caldo De Pollo--mexican Chicken Stew/soup

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 5
• 1 large onion, chopped
• 2 carrots, chopped 1/2-inch thick
• 3 medium potatoes, chopped bite size
• 1 1/2 cups chopped celery, chopped 1/4 inch thick
• 1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or "hot tomato sauce", the yellow can not the green!)
• 6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
• 2 tablespoons olive oil
• 6 cups water
• 1 teaspoon salt
• salt and pepper
• 1 -1 1/2 bunch cilantro, chopped
• lemon wedges or lime wedge (to garnish)

Recipe

• 1 in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
• 2 remove and transfer to a plate/bowl (you will add it back).
• 3 sautee onions with the rest of the olive oil in that same pot till translucent.
• 4 add all the veggies.
• 5 add chicken, water, el pato sauce, and 1 tsp salt.
• 6 bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
• 7 lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :d yumm!
• 8 taste and add more salt and then pepper as needed.
• 9 then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
• 10 ladle in a bowl just like that or over mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.