Place a whole chicken (4-5 lb) in a stock pot, then add 2 cups celery (about 3-4 stalks), 1 cup cilantro (about 1 bunch), ½ cup each parsley (about ½ bunch) and spearmint, 1 roughly-cut tomato (about ½ cup), 1 large onion (rough-cut), 2 Tbsp chicken bouillon (here, Better Than Bouillon), and pour in enough water to cover (about 14 cups). Bring to a boil on high heat, skim off scum, and then reduce heat to medium, cover, and cook for 1 hour. Remove all solids from the pot, setting the chicken aside to cool and disposing of the remaining solids (herbs and vegetables). Separately, peel and cut into 1-inch chunks: 2 cups carrots (about 3 carrots) and 3 cups potatoes (about 3 medium); peel and cut 1 large chayote into 1 ½-inch chunks; and cut 2 cups zucchini (about 2) into 1-inch rounds. Using two forks, shred the chicken meat into large, bite-sized chunks (you can save the wings and drumsticks for garnish), discarding the skin and bones.
Heat the broth, then add the carrots, potatoes, and chayote, and cook for 5 mins on high heat, uncovered, and then lower heat to medium-low, cover, and cook for another 10 mins. Then add the zucchini and chicken to the pot, cover and cook for an additional 10 mins. Season to taste with salt, then serve. This recipe is from Delicious El Salvador by Alicia Maher, and this time we followed the recipe pretty closely (Oct. 2016).
Note: We have added ½ of a large cassava root (about 1 lb) and reduce the potato to 2 medium. We peel, de-pith, and cut the cassava into 2×1″ wedges. Because undercooked cassava can be toxic, we added the cassava before the other vegetables cooked it on medium-high uncovered for 5 mins, then reduced to a simmer covered for an additional 5 mins. Then we add the potato, carrot, and chayote, increase heat to medium-high uncovered, and then resume the instructions above. (Feb. 2019)
Cooking Adventures 