Guatemalan Cuisine: Caldo de Gallina Criolla

Guatemalan Cuisine: Caldo de Gallina Criolla by a Rudy Girón

Criollo or Criolla is the Guatemalan Spanish word often meaning native or garden grown. Although criollo in colonial times was the word used to label the offspring of Spaniards that were born in America (remember America means the entire Continent not just the U.S.). Nowadays, in Guatemala we use the word criollo/criolla for things that grow in an orchard or garden. For instance, the small limones (limes) are limones criollos. In the case of the Caldo de gallina criolla, it means a hen grown in the patio, garden or orchard. The gallinas criollas are usually smaller than mass-grown farm hens and the meat is darker and much more delicious. What terms are used in your neck of the woods for gallina criolla?

Bon appetite!

I found this recipe at Revista Amiga. Can anybody help with the translation?

Caldo de gallina criolla

Rinde 6 porciones
2 litros de agua hirviendo
1 gallina de 3 libras
2 chiles pimiento
2 cebollas
5 tomates
5 papas
1 zanahoria
1 güisquil
1 cucharadita de aceite
1 manojo de hierbabuena
1 manojo de cebollín
sal al gusto
polvo de consomé al gusto

En una olla grande cueza la gallina en el agua hirviendo, sazónela con sal y consomé al gusto, añada el tomate y la cebolla picados.
Corte las verduras en pequeños trozos y saltéelas en una sartén con el aceite. Añádalos al caldo y cueza por 45 minutos. Pique la hierbabuena y el cebollín, incorpórelos al caldo, retire la preparación del fuego y sirva.

© 2011 – 2013, Rudy Giron. All rights reserved.

Related Posts Plugin for WordPress, Blogger...
  • Gpelavin

    Hi Rudy, We had this last night at Sabe Rico. It was delicious!

    • Hi, make sure you let Sabe Rico know about this post and how delicious this caldo is. Enjoy your stay in Antigua Guatemala.

  • Eli Orozco

    At which restaurant is this?

    • This is from Sabe Rico as stated in the comment above. 🙂

  • sjbj

    I think here (Northeast U.S.A.) what you are referring to is “free range” chickens or “running” chickens. 

  • t gerou

    Makes 6 servings
    2 liters of boiling water
    1 hen 3 pounds
    2 Chillies pepper
    2 onions
    5 tomatoes
    5 potatoes
    1 carrot
    1 güisquil
    1 teaspoon oil
    1 bunch of mint
    1 bunch of chives
    salt to taste
    bouillon powder to taste

  • t gerou

    In a large pot cook the chicken in the boiling water, season with salt and bouillon to taste, add the chopped tomato and onion.
    Cut vegetables into small pieces and saute in a pan with the oil. Add them to the broth and cook for 45 minutes. Chop the mint and chives, incorporate them to the broth, remove from heat and serve