Steps
- Put 12 cups of water, 6 skinless bone-in chicken thighs, 4 peeled garlic cloves, 3 bay leaves, and 1 tablespoon of kosher salt in a large pot.
- Bring to a boil, cover, and simmer over low heat for 1 hour, until the chicken reaches 165°F / 74°C.
- Skim away foam and discard the bay leaves and garlic. Lift out the chicken and let it cool enough to handle.
- Add 2 medium starchy potatoes, cut into eighths, 6 frozen mini ears of corn, 2 medium zucchini, halved lengthwise and cut into ½in / 1cm pieces, and 4 medium carrots, cut into thick rounds.
- Add ½ small green cabbage, cut into wedges, and 1 diced white onion. Bring to a boil, reduce to low, and simmer for 15 minutes, until the vegetables are tender.
- Meanwhile, remove the chicken bones and shred the meat. Return it to the pot with ¼ cup of lime juice and ¼ cup of chopped cilantro. Season with salt and pepper and heat through.