What You Need:
– 6–8 chicken drumsticks
– 2 corn cobs, cut into 3–4 chunks each
– 2–3 zucchini, sliced thick
– 3 potatoes, peeled + cut into chunks
– 3 carrots, peeled + sliced
– 2 tomatoes, diced
– ½ onion, chopped
– 4 cloves garlic, minced
– 1–2 bay leaves
– 1 bunch cilantro
– 1-2 tsp salt (to taste)
– 1 tsp chicken bouillon
– 1 tsp garlic powder
– 2-3 tablespoons of vegetable oil
Steps:
1. In a large pot, heat 1–2 tsp oil on medium. Add chopped onion, sauté 2 minutes until soft. Add minced garlic and cook 30 seconds. Add diced tomatoes and cook 2–3 minutes until they begin to soften and release juice. Then blend in blender with some water.
2. Pour the mixture into the pot. Add the chicken drumsticks on top of the sautéed mixture. Add bay leaves + 1/2 of cilantro bunch. Pour in 10–12 cups of water. Stir in salt and bouillon. Bring to a boil → then reduce to medium-low and simmer for 45 minutes with lid partially on.
3. Add:
potatoes carrots corn
Simmer 15 minutes until potatoes are almost tender.
4. Add:
zucchini
Simmer 10 more minutes.
Taste broth → adjust salt and add 1 tablespoon of vegetable oil. (You can also add chili powder, dried herbs like oregano)
Serve with:
Lime wedges, Fresh cilantro, Avocado, Corn tortillas Salsa or jalapeños.
Enjoy!
The Wild Gems 