Serves 1
Directions
- 1Boil bone-in chicken with onion, garlic, and chicken bouillon powder.
- 2After about 10 minutes, add in some vegetables (corn, carrots, celery) along with seasoning (cumin, black pepper, bay leaves, tomato bouillon, tomato sauce, and jalapeño).
- 3Let that simmer for about 20 minutes.
- 4Add in Mexican squash, cabbage, chayote, and potato.
- 5Let that cook until the potatoes are soft.
- 6Serve with a side of homemade Mexican rice and garnish with fresh cilantro.
Ingredients
- 4 lbs bone-in chicken thighs and drumsticks
- 4 bay leaves
- 2 whole cloves of garlic, peeled
- 1 large onion, halved
- 2 tbsp chicken bouillon powder
- 1 small can of Mexican-style tomato sauce
- 4 pieces of corn on the cob, quartered
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 lb small baby potatoes
- 0.5 head of cabbage, chopped
- 1 Mexican squash (Calabaza), sliced
- 1 chayote, thinly sliced
- Fresh cilantro for garnish
- Water (enough to cover all ingredients in the pot, plus 1 inch)
- cumin
- black pepper
- tomato bouillon
- jalapeño
Equipment
pot
Tips
- Serve with a side of homemade Mexican rice.
- Can be made with chicken breast.
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