Traditional Caldo de Gallina

Brenda Villagomez
From curing a hangover to settling an upset stomach or warming your tummy, this traditional caldo de gallina has it all! The delicious aroma plus the tasty ingredients like celery, bay leaves, oregano, rice, onion, and hen rank this caldo de gallina as the number one favorite for Mexicans! Preparing this traditional caldo de gallina is a culinary delight that you cannot miss!
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Ingredients
10
Portions
  • some water
  • 1 hen, cut into quarters
  • 1 onion, cut in half 
  • 1 head garlic, cut in half 
  • 1/2 leeks, cut into small-sized cubes
  • 2 sprigs celery, chopped 
  • 1 cup chickpeas, soaked overnight, drained 
  • 5 leaves bay, dried or fresh 
  • 2 sprigs fresh thyme
  • 1 tablespoon oregano
  • some salt
  • some pepper
  • some rice, cooked, for serving 
  • some onion, finely chopped, for serving 
  • some cilantro, finely chopped, for serving 
  • some chile flakes, for serving
  • some lime, cut into thirds, for serving
Preparation
15 mins
1h
Easy
  • In a pressure cooker, pour water until ¾ full. Add hen, onion, garlic, leek, celery, chickpeas, bay leaves, and thyme. Secure lid and place pressure regulator. Cook over medium-high heat. Once pressure cooker whistles, lower heat and cook for 45 minutes.
  • Turn off heat, release the pressure, let cool, and open. Return pressure cooker to heat. Add oregano and season with salt and pepper. Cook for 10 more minutes.
  • Serve cooked rice in a soup bowl, add a piece of hen and hen broth. Serve traditional caldo de gallina with onion, cilantro, chile flakes, and lime.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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