Ingredients
- 3 lb bone-in chicken thighs and drumsticks
- 12 cups water
- 1 white onion, halved
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 tbsp kosher salt
- 3 carrots, cut in 2-inch chunks
- 2 celery stalks, cut in chunks
- 3 medium Yukon Gold potatoes, quartered
- 2 ears corn, cut in thirds
- 2 zucchini, cut in chunks
- 1/2 bunch cilantro
- Lime wedges for serving
- Chopped serrano chiles and white onion for serving
Method
- Put the chicken, water, onion, garlic, bay leaves and salt in a large pot and bring to a boil, skimming off the foam.
- Lower the heat and simmer, partly covered, for 25 minutes.
- Add the carrots, celery and potatoes and simmer 10 minutes.
- Add the corn and zucchini and simmer until the vegetables are tender and the chicken reaches 165°F, about 10 minutes more.
- Pull out the onion halves and bay leaves, stir in the cilantro and taste for salt.
- Ladle into wide bowls so everyone gets a piece of chicken and corn, and pass lime, serrano and onion.
Notes
For a crowd, cook the chicken and broth a day ahead, chill it, lift off the fat, then add the vegetables as you reheat.
Many families add chayote with the zucchini, or a sprig of mint to the pot.
Serve with warm corn tortillas or Mexican red rice on the side.