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  Recipe Home » Poultry » PUERTO RICAN CHICKEN CALDO GALLEGO
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  PUERTO RICAN CHICKEN CALDO GALLEGO
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 300
Ingredients:
1/2 lb. dried white beans, soaked overnight, drained
1 lb. chicken thighs
1/2 lb. Spanish chorizo sausage or Mexican chorizo, cut in 1/2-inch pieces
1/2 lb. ham, chopped
1/4 lb. salt pork, diced
1 medium yellow onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 tsp. Worcestershire sauce
few shots Tabasco
2-1/2 quarts water
1/2 lb. potatoes, peeled, quartered sliced
1/2 lb. green cabbage, sliced thin
2 C. kale, tough stems removed, sliced thin
1/2 lb. turnips, peeled, quartered sliced
salt and pepper, to taste
Instructions:
Place the beans, chicken, chorizo, ham, pork, onion, garlic, Worcestershire sauce, Tabasco, and water in a 6 to 8-quart soup pot. Bring to a boil, then turn down to a simmer. Cook, covered, for 45 minutes. Remove the chicken pieces from the pot and bone. Set the meat aside and discard the bones. Add the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 minutes, and then add salt and pepper. Return the chicken meat to the pot and simmer for a few more minutes.
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