Chicken in a Pot Recipe

Name: Chicken in a Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts chicken stock; 1 bunch cilantro, washed and tied; 1 tablespoon coarse salt; 1/2 teaspoon freshly ground black pepper; 4 pounds chicken pieces, on bone (trim knobs off drumsticks, cut breasts and thighs in half with a cleaver, leave wings trimmed); 1 leek, washed, white part cut into 2 inch chunks; 1 large onion; 6 cloves garlic, peeled; 3 turnips, peeled, quartered; 3 carrots, peeled, cut into 2 inch chunks; 1/2 pound chayote, quartered; 1/2 pound yams, peeled, cut into 1 inch cubes; 1/2 pound potatoes, peeled, cut into 1 inch cubes; 1/2 small cabbage, cut into wedges; 2 avocados, preferably Haas; 1/2 bunch fresh cilantro leaves, chopped; 1/2 small red onion, finely chopped; 3 jalapeno chiles, stemmed, seeded and finely diced; 1 medium tomato, seeded and finely diced; Juice of 1 lime; 4 tablespoons olive oil; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

3 quarts chicken stock
1 bunch cilantro, washed and tied
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
4 pounds chicken pieces, on bone (trim knobs off drumsticks, cut breasts and thighs in half with a cleaver, leave wings trimmed)
1 leek, washed, white part cut into 2 inch chunks
1 large onion
6 cloves garlic, peeled
3 turnips, peeled, quartered
3 carrots, peeled, cut into 2 inch chunks
1/2 pound chayote, quartered
1/2 pound yams, peeled, cut into 1 inch cubes
1/2 pound potatoes, peeled, cut into 1 inch cubes
1/2 small cabbage, cut into wedges
2 avocados, preferably Haas
1/2 bunch fresh cilantro leaves, chopped
1/2 small red onion, finely chopped
3 jalapeno chiles, stemmed, seeded and finely diced
1 medium tomato, seeded and finely diced
Juice of 1 lime
4 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

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.
4
Strain the broth over the vegetables and chicken and garnish with Avocado Sauce.
5
Cut the avocados into quarters.
6
Remove the seeds, peel and place in a mixing bowl.
7
Mash with a potato masher or fork.
8
Add the remaining ingredients and beat with a fork to mix thoroughly.

1112

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 quarts chicken stock, 1 bunch cilantro, washed and tied, 1 tablespoon coarse salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Chicken in a Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken in a Pot

How did you like this recipe?

Frequently Asked Questions