Caldo De Pollo Colombiano Instant

Make a double batch. Colombian Caldo de Pollo tastes even better the next day when the starches have fully melded.

Remove the chicken from the pot. Shred the meat (discard bones and skin). Return the shredded chicken to the pot. Add all your potatoes (the big yellow ones and the small criollas). Pour in the green cilantro/onion liquid from the blender. Simmer for another 20 minutes until the potatoes are fork-tender and the broth has thickened slightly. caldo de pollo colombiano

Specifically, you are asking for breakfast. Make a double batch

We do not make a "clear" broth, nor do we make a creamy "cream of chicken." We make a golden , garlicky, deeply savory broth that coats your spoon. The secret? Potatoes. caldo de pollo colombiano