Chicken in a Pot

Yield: 4 Servings
Categories: Hot, Tamales
3qtChicken stock
1bnCilantro, washed and tied
1tbCoarse salt
1/2tsBlack pepper, freshly ground
4lbChicken pieces, on bone (Trim Knobs Off Drumsticks Cut Breasts And Thighs In Half With A Cleaver Wings Trimmed)
1Leek, washed, white part Cut Into 2 Inch Chun
1lgOnion
6Cloves garlic, peeled
3Turnips, peeled and Quartered
3Carrots, Peeled, Cut Into 2 Inch Chunks
1/2lbChayote, quartered
1/2lbYams, peeled, 1 inch Cubes
1/2lbPotatoes, peeled, 1 inch Cubes
1/2smCabbage, cut into wedges
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. Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/22/96 show Posted to MC-Recipe Digest V1 #321

Recipe by: TOO HOT TAMALES SHOW #TH6358

Advertisement