Caldo de Gallina

Step 1

Cut the onion in half lengthwise from root to tip, leaving the skin on—this keeps it intact while the broth simmers and flavors the liquid.

Step 2

Scrub each potato under cold water to remove dirt, then cut each one in half (or into 1.5-inch chunks if they are large) so they cook evenly.

Step 3

Coarsely chop the cilantro (stems and leaves together) and set it aside in a small bowl for later.

Step 4

Place the chicken, potatoes, and onion halves in a 6-quart pot and cover with 8 cups of cold water, then add 1 teaspoon of salt.

Step 5

Bring the water to a boil over high heat—you'll see large bubbles rolling rapidly across the surface, about 8–10 minutes.

Step 6

Once boiling, reduce the heat to medium-low and simmer gently (small bubbles breaking the surface) for 25 minutes, until the chicken is fully cooked and pulls away easily from the bone.

Step 7

Remove the chicken to a cutting board and let it cool for 2 minutes, then shred the meat into bite-size pieces, discarding skin and bones.

Step 8

Pour the broth through a fine-mesh strainer into a large bowl, discarding the onion and keeping the potatoes in the pot.

Step 9

Return the strained broth and shredded chicken to the pot with the potatoes and stir once to combine.

Step 10

Cut the lime in half and squeeze the juice directly into the pot, then stir gently.

Step 11

Taste the broth and add a pinch more salt if needed, then ladle into bowls and scatter a generous handful of chopped cilantro on top of each.