Directions:
- Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
- Add onion to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs, halved peppers, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
- Stir in water, potatoes, corn kernels, and cumin, and bring to a boil. Reduce heat to medium, and simmer 15 minutes or until the potatoes are tender, stirring occasionally. Remove from heat; discard sachet. Stir in 1/4 teaspoon kosher salt. Garnish servings evenly with avocado, cilantro leaves, and grated lime rind. Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3589.17 Kcal (15027 kJ) | ||
| Calories from fat | 2558 Kcal | ||
| % Daily Value* | |||
| Total Fat | 284.22g | 437% | |
|---|---|---|---|
| Cholesterol | 682.69mg | 228% | |
| Sodium | 3541.14mg | 148% | |
| Potassium | 3689.7mg | 79% | |
| Total Carbs | 157.71g | 53% | |
| Sugars | 21.28g | 85% | |
| Dietary Fiber | 28.99g | 116% | |
| Protein | 111.34g | 223% | |
| Vitamin C | 63.5mg | 106% | |
| Iron | 11.3mg | 63% | |
| Calcium | 347mg | 35% | |
| Amount Per 100 g | |||
| Calories | 179.84 Kcal (753 kJ) | ||
| Calories from fat | 128.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 437% | |
|---|---|---|---|
| Cholesterol | 34.21mg | 228% | |
| Sodium | 177.43mg | 148% | |
| Potassium | 184.87mg | 79% | |
| Total Carbs | 7.9g | 53% | |
| Sugars | 1.07g | 85% | |
| Dietary Fiber | 1.45g | 116% | |
| Protein | 5.58g | 223% | |
| Vitamin C | 3.2mg | 106% | |
| Iron | 0.6mg | 63% | |
| Calcium | 17.4mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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