Ingredients:

  • 1.36 kg Bone-in, skin-on chicken thighs and drumsticks
  • 2.4 liters Cold filtered water
  • 1 large White onion, halved
  • 1 head of Garlic, top sliced off
  • 2 tbsp Sea salt
  • 2 Bay leaves
  • 3 medium Carrots, peeled and cut into 2.5 cm rounds
  • 2 large Russet potatoes, peeled and cubed into 4 cm chunks
  • 1 Chayote squash, cored and chopped
  • 2 ears of Corn, shucked and cut into 7.5 cm rounds
  • 2 medium Zucchini, sliced into thick half-moons
  • 1 bunch Fresh cilantro
  • 3 Limes, cut into wedges
  • 1 cup Cooked white rice

Instructions:

  1. Place the 1.36 kg of chicken, halved white onion, the sliced head of garlic, 2 tbsp of sea salt, and 2 bay leaves in a large 8-quart stockpot. Cover with 2.4 liters of cold filtered water.
  2. Bring to a gentle simmer over medium-high heat until gray foam begins to surface. Use a fine-mesh skimmer to remove the gray foam (impurities) that rises to the surface for about 10 minutes until the liquid looks clear and pale gold.
  3. Reduce heat to low, cover partially, and simmer for 30 minutes until chicken is nearly tender.
  4. Add the carrot rounds, russet potato chunks, and corn rounds to the pot. Simmer for another 20 minutes until the potatoes can be pierced with a fork but don't fall apart.
  5. Add the chayote and zucchini half moons until they are vibrant green and just tender (about 8 to 10 minutes).
  6. Turn off the heat and stir in the bunch of fresh cilantro, letting it steep for 5 minutes. Remove the onion halves, garlic head, and bay leaves before serving. Serve in large bowls with a scoop of white rice and fresh lime wedges.