Ingredients
- 3 quarts chicken stock
- 1 bunch cilantro, washed and tied
- 1 tablespoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 4 pounds chicken pieces, on bone (trim knobs off drumsticks, cut breasts and thighs in half with a cleaver, leave wings trimmed)
- 1 leek, washed, white part cut into 2 inch chunks
- 1 large onion
- 6 cloves garlic, peeled
- 3 turnips, peeled, quartered
- 3 carrots, peeled, cut into 2 inch chunks
- 1/2 pound chayote, quartered
- 1/2 pound yams, peeled, cut into 1 inch cubes
- 1/2 pound potatoes, peeled, cut into 1 inch cubes
- 1/2 small cabbage, cut into wedges
Directions
Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper.
Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes.
Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce.
- AVOCADO SAUCE
- 2 avocados, preferably Haas
- 1/2 bunch fresh cilantro leaves, chopped
- 1/2 small red onion, finely chopped
- 3 jalapeno chiles, stemmed, seeded and finely diced
- 1 medium tomato, seeded and finely diced
- Juice of 1 lime
- 4 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork. Add the remaining ingredients and beat with a fork to mix thoroughly.
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