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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut onions in large chunks and chop cilantro. | 2. put chicken in a very large pot. I cut the legs off of the thighs. | 3. Cover with water. | 4. Add bouillon cubes. | 5. Bring to a boil | 6. Add whole garlic cloves, onions, salt,and cilantro. | 7. Lower heat and simmer 1 hour and fifteen minutes. | 8. While chicken cooks peel and cut potatoes into large pieces. | 9. Cut zucchini and squash into 1.5 inch slices. | 10. Cut celery into 1 inch pieces. | 11. Quarter the cabbage. | 12. Cut corn into 3 inch pieces. | 13. Remove any fat at this point if you wish and you can take skins off chicken. | 14. Add potatoes and corn cook for 20 minutes. | 15. Add squash, zucchini,and celery cook 10 minutes. | 16. Add cabbage and cook for 15 more mins or until cabbage and squash are soft. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken quarter	4 -5			-	-	-	-
chicken bouillon cube	2			-	-	-	-
garlic clove	5			-	-	-	-
onion	2			88.0	20.548000000000002	2.42	0.22
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
potato	3			-	-	-	-
corn	4			498.8	108.46	18.965999999999998	7.83
zucchini	4			9.24	1.3684	1.1924	0.17600000000000002
yellow squash	1			-	-	-	-
celery	1/2	stalk		5.12	0.9504	0.2208	0.0544
cabbage	1			22.25	5.162000000000001	1.1392	0.08900000000000001
salt	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.