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
Ingredientes
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

Preparación
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.

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