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Customers want to see more authentic flavor and world cuisine – bring out the true character of your menu with Knorr® Caldo de Pollo. With its rich heritage in Hispanic and Latin cuisine, Knorr® Caldo de Pollo has been a staple in kitchens for over 50 years.
Not only does it add robust flavors to your authentic Hispanic and Latin dishes, Knorr® Caldo de Pollo can be used to enhance and create various ethnic and traditional American cuisines. It is one of the most universal and economical BOH products to have on your shelf to add extra flavor to any type of dish.
Helpful Tips and Tricks
Traditional uses for Knorr® Caldo de Pollo are for soup bases, stocks and seasoning. Here are some Caldo Hacks that can help add that "little extra something" to your everyday dishes.
Masa Dough
Use in place of salt in masa dough. Adds a roundness in flavor and savory enhancer that's better than salt.
House Spice Blend
Combine with other spices and dried herbs to make a house spice blend in large batches. Store in a cool, dry place. Easy way to make a "proprietary" house blend that can't be easily replicated. Adds a savory, umami flavor.
Dry Rub
Use in place of salt as a dry rub for chicken. Marinate overnight or cook immediately. The savory flavor penetrates the meat, resulting in tender, deeply flavored chicken.
Fried Food
Sprinkle on potato chips or fried food, like calamari. Apply directly out of the fryer while hot instead of salt. Adds savory note and dissolves into outer coating of food.
Ramen
Caldo is a great base for Ramen. It adds a savory, umami flavor.
Recipe Ideas
Make an entire meal using Knorr® Caldo de Pollo with these appetizer, starter and entrée recipes! This versatile product can be used as the base for many different dishes.
Sopa de Fideo with Knorr Caldo de Pollo
Makes 4 servings
Ingredients
- 6 ea Markon® Tomatoes, chopped roughly
- 1 ea Markon Large Onion, roughly chopped
- 1 ea Markon Garlic Clove
- 1 ea Markon Jalapeño, remove seeds to reduce heat
- 1 tsp Katy’s Kitchen® Ground Cumin
- 4 Tbsp Knorr® Caldo de Pollo, plus extra 1 Tbsp for seasoning finished soup
- 4 cups Hot Water
- 1 pkg Fideo Noodles
- 2 ea Markon Limes
- 1 bunch Markon Fresh Cilantro
- 2 Tbsp Aspen Gold Canola Oil
Procedure
- Begin by mixing the Knorr® Caldo de Pollo with the hot water.
- Then buzz the tomato, onion, garlic, jalapeno and cumin in a blender until smooth. Add the 4 C of the prepared Knorr® Caldo de Pollo broth.
- To make the soup: heat the oil in a small stock pot. Fry the fideo noodles in the oil until starting to turn color. Add the salsa and cook for about 7 minutes until noodles soften. Add a little more prepared Knorr® Caldo de Pollo if it is too thick.
- Serve hot with pickled cilantro leaves and lime wedges.
Knorr Caldo de Pollo Guacamole
Makes 4 servings
Ingredients
- 4 ea Markon® Avocados, chopped roughly
- 2 ea Markon Tomatoes, small dice
- 1/2 ea Markon Red Onion, small dice
- 1 ea Markon Garlic Clove, smashed to paste
- 1 ea Markon Jalapeño, finely diced
- 1 tsp Katy’s Kitchen® Ground Cumin
- 2 ea Markon limes, squeezed
- 2 Tbsp Markon Fresh Cilantro, chopped
- 1 Tbsp Knorr® Caldo de Pollo
- 1 pkg Vista Verde® Tortilla Chips or make your own
Procedure
- Fold together all the ingredients and season with the Knorr® Caldo de Pollo.
- Refrigerate until chilled and serve with tortilla chips or on top of your favorite burrito or bowl.
Knorr Caldo de Pollo Roasted Chicken
Makes 4 servings
Ingredients
- 1 ea 4-5lb Regal Crest Natural* Reserve® Whole Chicken
- 3 Tbsp Knorr® Caldo de Pollo
- 2 Tbsp Aspen Gold Canola Oil
Procedure
- Heat the oven to 375 degrees. In a small bowl, mix 2 T Knorr® Caldo de Pollo with the oil to make a paste.
- Rub the paste all over the chicken, including inside. Sprinkle over the extra Knorr® Caldo de Pollo.
- Roast for an hour at 375 degrees. Turn the oven up to 425 and brown the skin nicely for another 15-20 minutes. Remove from oven and allow to rest for 10 minutes.
- Cut into 8 pieces and serve with your favorite side dish.
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