Ingredients
▢4 pounds chicken (chopped - or use bone-in chicken thighs and thighs)
▢8 cups of water
▢½ tablespoon salt
▢½ medium white onion (chopped)
▢1 tablespoon garlic (minced or minced)
▢3 celeriac ribs (chopped)
▢2 large carrots (chopped)
▢1 cube of Knorr Chicken Bouillon
▢¼ cup cilantro (chopped)
▢1 jalapeno (sliced)
▢2 zucchini (halved lengthwise, then sliced)
Instructions
Place the chicken with water in a large pot. Bring to a boil over medium-high heat until foam begins to form. Remove the foam from the surface and discard it.
Reduce heat and add onion, garlic, carrots, celery and bouillon cube. Let cook over low heat for 30 minutes.
Check the doneness of the chicken, take it out and let it cool (to shred it or cut it into small pieces, you normally leave the thighs with the bone).
Add zucchini, jalapeno, and cilantro while chicken cools enough to handle.
Shred cooled chicken or cut into small pieces and return to broth. Skim off any excess foam or grease that rises to the top.
Simmer for another 10 minutes, taste and adjust the seasoning if necessary.
Remove from heat and serve over rice portioned into your bowls. Garnish with avocado slices and lime wedges.
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