Begin by heating up your chicken broth and water and bringing to a boil. Once it is at a slow boil, add chopped up vegetables. Cook on Medium-Low heat until chayote squash and potatoes are soft. If needed, salt and season to taste.

Heat oil over Medium High heat on a large pan. Once oil is hot, place the whole salted chicken on pan and brown on each side for 5 minutes. Heat Oven to 500 degrees and finish cooking chicken in the oven until a thermometer placed through the thickest part of the chicken breast reads at least 165 degrees.

Serve Caldo with a piece of chicken, a scoop of rice, fresh tortillas, avocado, cilantro and lime. Eat, repeat and enjoy!