MexicoLatin America

Caldo Tlalpeño

Name: Caldo Tlalpeño
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 kg Chicken drumsticks, bone-in, skin-on; 1 tbsp Table salt; 400 g Canned chickpeas (garbanzo beans), one can, rinsed and drained; 2 Chipotle peppers in adobo, finely chopped, with 1-2 tbsp adobo sauce; 2 Carrots, peeled and diced; 2 stalks Celery, sliced (optional); ½ Yellow onion, chopped; 2 cloves Garlic, minced; 1 sprig Cilantro, in place of epazote; removed before serving; 2 Hass avocado, diced, for serving; 2 Lime, cut into wedges; ¼ cup Cilantro, chopped, for garnish (optional)

1 hr 5 minServes 6$23.68

Bone-in chicken simmers into a broth with carrot, onion, garlic, and chickpeas, is seasoned with chipotle in adobo and a sprig of cilantro in place of epazote, and is served with avocado and lime. Epazote gives a different, more resinous flavor than cilantro.

Ingredients

1 kgChicken drumsticksbone-in, skin-onBuy 2.21 lb
1 tbspTable saltBuy 1 canister
400 gCanned chickpeas (garbanzo beans)one can, rinsed and drainedBuy 1 can
2Chipotle peppers in adobofinely chopped, with 1-2 tbsp adobo sauceBuy 1 can
2Carrotspeeled and dicedBuy 0.27 lb
2 stalksCelery (optional)slicedBuy 1 whole
½Yellow onionchoppedBuy 0.16 lb
2 clovesGarlicmincedBuy 1 head
1 sprigCilantroin place of epazote; removed before servingBuy 1 bunch
2Hass avocadodiced, for serving
2Limecut into wedges
¼ cupCilantro (optional)chopped, for garnish

Substitutions

Yellow onion in place of “onion (source: '1/2 medium onion'; curated as White onion in R1)”. Yellow onion is used for the source's unspecified onion; it is cooked into the broth as an aromatic, and white onion has no sourced per-onion weight.
Cilantro in place of “Epazote (fresh), 1 sprig”. A cilantro sprig replaces epazote, which is unpriced at the reference store; the reference recipe names cilantro as its fallback, and the flavor differs.

Method

Simmer the chicken in about 2.5 liters of salted water for 25 minutes, skimming the foam.
Remove the chicken, shred the meat, and discard the skin and bones.
Add the carrots, onion, garlic, celery if using, chipotles, and the cilantro sprig to the broth and simmer until the carrots are tender, about 15 minutes.
Return the chicken with the chickpeas and heat through; remove the cilantro sprig.
Serve with avocado, lime wedges, and cilantro if using.