Ingredients:
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Directions:
Trim knobs off drumsticks, cut breasts and thighs in half with a cleaver, and leave wings trimmed.
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. |
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