Ingredients: 1 medium onion,4 celery stalks,3 carrots,1 1/2 pounds , chicken thighs (bone in),1 1/2 pounds , chicken thighs (bone in),2 corn ears, cleaned and husked,3 tablespoons extra virgin olive oil,2 cloves garlic, smashed& peeled,1 bay leaf,1 1/2 teaspoons cayenne pepper,32 ounces (2 lbs) low sodium chicken broth,3 cups water,Handful of cilantro (with stems)
Instructions:
- In a large pot over high heat, add the garlic cloves and 2 tbsp olive oil. When the oil is sizzling, add the chicken thighs (skin down) and cook for 5 minutes. Turn the thighs over and cook for 3 minutes.
- Add water, bay leaf, and 2 cups chicken broth. Bring to boil then add 1 carrot (roughly chopped), 1 celery stalk (roughly chopped), and 1/2 an onion (cut in 1/2). Simmer for 30 minutes.
- While the broth is cooking, cut what’s left of your celery stalks and carrots into bite size. Finely diced what’s left of the onion. Reserve all ingredients in a bowl. Rinse cilantro thoroughly and pick the leaves off the stems.
- This step is optional but I highly recommend it if you love cilantro as much as I do*
- Take the cilantro stems and chop finely.
- Add to the bowl of veggies.
- In a pan over high heat, add corn ears and grill until the corn is slightly charred.
- Remove the corn from the cob by cutting the tips off (so you can lay it flat on a cutting board). Stand the cob vertically and with a knife, cut downwards row by row until all kernels are removed. Put aside.
- In a large pan over high heat add 1 tbsp oil.
- Add veggies and cook for 5 minutes.
- Add 1/2 tsp salt, add corn and cook for 2 minutes. Turn the heat off and put aside.
- When the broth is done, remove chicken thighs and put them on a plate to cool. Throw away all the vegetables in the broth, including the bay leaf. Skim the excess fat off the top with a spoon.
- When the chicken has cooled off, remove the bones and skin, and shred it with your fingers (it’s much easier this way). Set aside in a bowl.
- Add what’s left of the chicken broth to the just cooked broth. Bring to boil and add the cooked veggies. Simmer for 10 minutes.
- Add the cayenne pepper, shredded chicken and simmer for another 10 minutes. Season with salt & pepper, garnish with cilantro leaves and serve.
