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Puerto Rican Caldo Gallego Recipe

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 " pieces
1/2 lb Ham -- chopped
1/4 lb Salt pork -- diced
1 md Yellow onion -- peeled and
3 Cloves garlic -- peeled and
2 ts Worcestershire sauce
Few shots Tabasco
2 1/2 qt Water
1/2 lb Potatoes, peeled, quartered
1/2 lb Green cabbage -- sliced
2 c Kale, tough stems removed --
Sliced thin
1/2 lb Turnips, peeled, quartered
Salt and pepper -- to taste

Place the beans, chicken, chorizo, ham, pork, onion, garlic,
sauce, Tabasco, and water in a 6-8 quart soup pot. Bring to a boil,
then turn
down to a simmer. Cook, covered, for 45 minutes. Remove the chicken
from the pot and debone. 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.
Top with chopped
dill. (Optional)