Ingredients Jump to Instructions ↓

  1. 3 quarts chicken stock

  2. 1 bunch cilantro, washed and tied

  3. 1 tablespoon coarse salt

  4. 4 pounds chicken pieces, on bone (trim knobs off drumsticks, cut breasts and thighs in half with a cleaver , leave wings trimmed)

  5. 1 leek, washed, white part cut into 1 large onion

  6. 6 cloves garlic , peeled

  7. 3 turnips, peeled, quartered

  8. 3 carrots , peeled, cut into 2 inch chunks

  9. 1/2 pound chayote , quartered

  10. 1/2 pound yams, peeled, cut into 1/2 pound potatoes, peeled, cut into 1 inch cubes

  11. 1/2 small cabbage, cut into wedges


  13. 2 avocados , preferably Haas

  14. 1/2 bunch fresh cilantro leaves, chopped

  15. 1/2 small red onion, finely chopped

  16. 3 jalapeno chiles, stemmed, seeded and finely diced

  17. 1 medium tomato , seeded and finely diced

  18. Juice of 1 lime

  19. 4 tablespoons olive oil

  20. 1 teaspoon coarse salt

  21. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper.

  2. 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.

  3. 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.

  4. 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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