Ingredients

1 Whole chicken (4-5 lb)

1 tbsp chicken bouillon

1 tbsp salt

1 onion

1 head of garlic

1 tsp cumin

4 carrots

4 ears of corn

2 celery stalks

1 lb baby gold potatoes

2 jalapeños

1 can tomato sauce

2 calabacitas or zucchini

¼ head of cabbage

Rice for serving

Tortillas for serving

Fresh lime juice

cilantro

1 tsp black pepper

Directions

Step 1

Bring a large pot of water to a simmer, add in the cut up chicken, the onion and the garlic. Season with the chicken bouillon and salt. Cook for 15 minutes.

1 whole Whole chicken (4-5 lb)

1 tbsp chicken bouillon

1 tbsp salt

1 onion

1 head of garlic

Step 2

After 15 minutes, remove the spine from the chicken and add the veggies that take the longest to cook, corn, potatoes, carrots and celery. Cook for 10 more minutes.

4 carrots

4 ears of corn

2 celery stalks

1 lb baby gold potatoes

2 jalapeños

Step 3

Season with cumin and black pepper and add the can of El Pato Hot Tomato Sauce, you can use regular non spicy tomato sauce. Cook for 5 more minutes.

1 tsp cumin

1 can tomato sauce

1 tsp black pepper

Step 4

Lastly add the Mexican squash aka calabacitas(or zucchini) and the cabbage, continue cooking until all the veggies are cooked through and fork tender, about 10 more minutes.