POLLO ADOBO RECIPES

Steps:

• Place 1 pound skin-on, bone-in chicken legs and 1 1/2 pounds boneless, skinless chicken thighs in a large pot or Dutch oven. Cut 1 large white onion in half, leaving the skin on, and place half into the pot. Add 1/2 bunch of the fresh cilantro (with stems), 2 of the large garlic cloves (unpeeled), 1 bay leaf, 1 tablespoon of the kosher salt, and 1/2 teaspoon whole black peppercorns.
• Add 2 1/2 quarts water and bring to a boil over high heat. Reduce the heat to medium and simmer, skimming the top occasionally, until the chicken is cooked through and broth is fragrant, about 25 minutes. Meanwhile, peel and dice the remaining white onion half. Peel and mince the remaining 1 large garlic clove. Peel 4 medium carrots and thinly slice crosswise into small rounds (about 2 cups). Finely chop 3 celery stalks. Halve 1 large zucchini lengthwise, then cut crosswise into 1/3-inch wide half moons. Remove the silks and husks from 2 ears corn and cut each ear into 4 pieces.
• When the stock ready, remove the pot from the heat. Use tongs to transfer the cooked chicken to a medium bowl. Pour the stock through a fine-mesh strainer into a very large heatproof bowl or container(s); discard the contents of the strainer. When cool enough to handle, use your hands to shred the chicken into bite-sized pieces; discard the skin and bones. Clean and dry the pot.
• Place 1/2 cup basmati rice in a fine-mesh strainer and rinse under cold water briefly to remove the excess starch. Finely chop the leaves and tender stems from the remaining 1/2 bunch fresh cilantro.
• Heat 1 tablespoon olive oil in the pot over medium heat until shimmering. Add the onion and garlic and cook until the onion begins to turn translucent and the garlic is fragrant, about 2 minutes. Add the rice, celery, and carrots and cook for 3 minutes. Add the stock, chicken, corn, remaining 2 teaspoons kosher salt, and 1 teaspoon ground black pepper. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes. Add the zucchini and simmer until the rice is cooked through and the zucchini is crisp-tender, about 5 minutes more. Taste and season with more kosher salt and black pepper as needed
• Serve caldo de pollo warm, making sure there is a bit of everything for each portion. Garnish with the cilantro and avocado slices, and squeeze fresh lime juice on top.