Meat + Poultry Caldo de Pollo 2 Reviews Barely covering the chicken legs with water, along with a few aromatics, quickly produces a flavorful and rich chicken stock that’s lightly spiced with jalapeños and sweet tomatoes. If you want a spicier broth, as this version is pretty mild, use a paring knife to cut small incisions in each chile before adding them to the soup. Read John Paul Brammer's essay The Healing Magic of Caldo de Pollo. By John Paul Brammer John Paul Brammer John Paul Brammer is a Brooklyn-based author, illustrator, columnist, and consultant who pens the popular LGBTQ advice column ¡Hola Papi! and published a memoir by the same name. His writing and illustrations have appeared in publications like Food & Wine and The Washington Post, and he sells his artwork through an online print shop.Experience: John Paul Brammer is an author, illustrator, and columnist who was raised in rural Oklahoma and is now based in Brooklyn. After graduating from the University of Oklahoma in 2013 with a degree in professional writing, he worked as a journalist for outlets including The Guardian, NBC News, Teen Vogue, and Conde Nast, and in 2017 began his wildly popular LGBTQ/Latino advice column ¡Hola Papi! on Substack.In 2021, Simon & Schuster published his memoir of essays by the same name, and a year later the book was optioned by Funny or Die to become a scripted series. In addition to his work as a journalist and advice columnist, John Paul has freelanced as a writer and illustrator, with his work appearing in publications like Food & Wine, The Washington Post, Guernica, Catapult, and O Magazine. He also sells his art through holapapi.com, an online print shop. Finally, John Paul has worked as a consultant for The Trevor Project and Netflix's LGBTQ social channel The Most.Education: John Paul graduated from the University of Oklahoma in 2013 with a degree in professional writing. Food & Wine's Editorial Guidelines Updated on January 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 40 mins Total Time: 1 hrs 45 mins Yield: 6 Ingredients 4 (10-ounce) chicken leg quarters 5 cups water 1 tablespoon cumin seeds 4 garlic cloves, smashed 3 1/2 teaspoons kosher salt, divided, plus more to taste 3 carrots, peeled and cut into 1-inch pieces 1/2 pound yellow or red baby new potatoes (about 5 potatoes), quartered 1 medium-size yellow onion, cut into 1/2-inch pieces (about 1 1/2 cups) 3 celery stalks, cut into 1/2-inch pieces (about 1 cup) 1 cup uncooked pearled barley 1 (14 1/2-ounce) can stewed tomatoes 1 (10-ounce) can diced tomatoes and green chiles (such as Ro-Tel) 2 jalapeños, stemmed Directions Combine chicken leg quarters, 5 cups water, cumin, garlic, and 1 tablespoon salt in a large saucepan. Bring to a boil over high. Reduce heat to low; cover and gently simmer 25 minutes. Stir in carrots, potatoes, onion, celery, barley, stewed tomatoes, diced tomatoes and green chiles, and jalapeños. Increase heat to medium, and bring to a simmer. Reduce heat to low; cover and gently simmer, stirring occasionally, until vegetables and barley are tender and chicken is falling off the bone, about 40 minutes. Remove chicken meat from bones; discard bones. Stir chicken and remaining 1/2 teaspoon salt into soup. Add salt to taste. Make Ahead Prepare the soup, omitting the barley. Prepared soup can be stored in an airtight container in refrigerator up to 3 days. Stir in cooked barley when ready to serve. Rate it Print