- 1 whole chicken
- 1 onion, sliced
- 2 cloves garlic, minced, or more to taste
- 10 roma (plum) tomatoes, quartered
- 7 carrots, chopped
- 4 potatoes, chopped
- 3 zucchinis, chopped
- 3 yellow squash, chopped
- 1 large green bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 chayote squash, chopped
- 2 tablespoons chopped fresh cilantro, or to taste (optional)
- 1 tablespoon tomato bouillon with chicken flavoring (such as Knorr®)
- Put chicken, onion, and garlic in a large stockpot with enough water to cover; bring to a boil. Cook until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Drain and reserve liquid. Set chicken aside to cool. Remove and discard bones from chicken. Chop the chicken meat.
- Put tomatoes in a large stockpot with enough water to just cover; add carrots, potatoes, zucchinis, yellow squash, green bell pepper, yellow bell pepper, red bell pepper, and chayote squash. Bring the water to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.
- Pour reserved chicken stock into the pot. Stir chopped chicken, cilantro, and tomato bouillon into the liquid. Bring the mixture to a simmer and cook another 15 to 20 minutes.
03/24/2018
recipepes.com
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