6 bone-in, skinless chicken pieces (about 4 pounds) |
2 cups minced yellow onion |
1 cup finely diced celery |
1 cup finely diced carrots |
1 dried bay leaf |
4 quarts chicken stock, low-sodium chicken broth, or water |
2 cups finely diced chayote or butternut squash |
2 cups peeled sweet potato, diced |
2 medium ears corn, cut into 1/2-inch rounds, or 1 cup fresh corn kernels |
1/2 cup loosely packed fresh dill sprigs |
1 serrano pepper, thinly sliced |
1/4 cup chopped fresh cilantro |
salt and freshly ground black pepper to taste |
2 limes, cut into wedges |
