Con Mi Suegra

serves 8-10

Video: ConMiSuegra (@conmisuegra) | TikTok

• 1 tbsp vegetable oil
• 1/2 white onion, julienned
• 2 cloves garlic, minced
• 1 1/2 chickens, cut into pieces
• 3 tbsp chicken bouillon
• 7 cups water
• salt
• chicken bouillon
• 3 carrots, peeled and chopped into 1 inch pieces
• 2 zucchini, cut in half lengthwise, and sliced large
• 2 yellow squash, cut in half lengthwise, and sliced large
• 2 plum tomatoes, cut into 6 pieces each
• 4 small potatoes, peeled and cut into large chunks
• 1 bell pepper cut into thin strips
• 3 jalapenos, whole
• 6 stalks celery cut into 1 inch pieces
• 1 bunch of mint, chopped
• limes
• tortillas

Saute white onion in and extra large pot with vegetable oil until translucent. Add garlic and saute for 30 seconds until fragrant. Season chicken with bouillon and salte to taste, then saute with onions and garlic until browned on all sides. Add water and bring to a boil, then reduce heat to a simmer. Add bouillon and salt as desired. Simmer until chicken reaches internal temperature of 165 degrees Fahrenheit.

Add carrots, zucchini, squash, tomatoes, potatoes, peppers, and celery. Simmer until potatoes are fork tender. Add mint and cook for another minute. Serve with limes and tortillas.