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Ingredients
US|METRIC
4 SERVINGS
- 1 whole roasting chicken (giblets removed)
- 3 large carrots (scrubbed and trimmed)
- 2 onions (large, peeled and halved)
- 10 cloves garlic (peeled but left whole)
- 3 jalapeno peppers (fresh, scrubbed and pierced several times with a knife)
- 2 stems cilantro
- 2 Tbsp. cider vinegar
- 2 guajillo (dried chile peppers, or ancho, preferably, wiped clean with a damp cloth, optional)
- 1 batch broth (strained of the solids)
- 3 yukon gold potatoes (scrubbed and diced into 1/4-inch cubes)
- 3 carrots (scrubbed and diced into 1/4-inch cubes)
- 2 tsp. kosher salt
- meat
- broth
- kosher salt (additional, to taste)
- 1 sweet onion (large, or mild white onion peeled and diced into 1/8 to 1/4-inch cubes)
- 3 limes (separated: 2 juiced and one sliced into wedges)
- 1/2 tsp. kosher salt
- 1 handful cilantro leaves (coarsely chopped)
- 1 jalapeno (fresh, scrubbed and thinly sliced into rounds)
- 1 avocado (ripe, halved, pitted, and cubed)
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