Receta Caldo De Pollo Colombiano Official

Elena moved with the grace of ritual. First, she placed the pechuga de pollo (chicken breast) and a muslo (thigh) with the bone still in— the bone gives the soul , she always said—into a large clay pot filled with cold water. She added three plump cloves of garlic, smashed under her knife, and a fat wedge of onion.

He took a deep breath, his nose clearing instantly.

Mateo poured the steaming caldo into deep bowls. On top, Elena sprinkled fresh, chopped cilantro and added a final, dramatic drop of ají (a spicy salsa) onto his portion.