Cooking Instructions
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Step 1
Place the
Chicken Thighs (6)
and
Chicken Drumsticks (6)
into a dutch oven, and add
Water (20 3/4 cups)
. Bring to a boil over high heat. Once boiled, skim off any foam at the top.
Step 2
Turn the heat to low. Add
Garlic (5 cloves)
,
Yellow Onion (1)
,
Celery (2 ribs)
,
Fresh Cilantro (5 sprigs)
, and
Bay Leaf (1)
. Simmer for 40 minutes, until the chicken is tender. Transfer the chicken to the bowl and set aside.
Step 3
Use a strainer to remove the vegetables and herbs from the broth.
Step 4
Add the
Carrots (2)
,
Chayote Squash (1)
, and
Corn (1)
to the broth. Cook for 10 minutes over medium heat.
Step 5
Season the broth with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Add the
Zucchini (1)
, and continue to simmer for 5-10 minutes, until the zucchini is tender.
Step 6
Serve and garnish with
Fresh Cilantro (2 Tbsp)
,
Avocado (1)
, and
Lime Wedges (1)
.
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