For the stew:
1 tablespoon vegetable oil
1 medium yellow onion, finely chopped (about 1 cup)
3 celery stalks, thinly sliced crosswise (about 1 1/2 cups)
3 medium carrots, cut into 1/2 inch-thick slices (about 1 1/2 cups)
2 whole canned plum tomatoes, sliced into 1/2 inch-thick slices, plus 2 tablespoons liquid
4 cloves garlic, smashed
Kosher salt and freshly ground black pepper
2 bone-in, skin-on split chicken breasts, cut in half crosswise (about 1 pound total)
4 bone-in, skin-on chicken thighs (about 12 ounces total)
1 quart chicken broth
3 cups water
1 cup long-grain white rice
10 to 12 stems fresh cilantro with leaves
2 sprigs fresh mint
3 medium red potatoes, scrubbed and cut into 1 inch cubes
1 medium zucchini, quartered lengthwise and cut into 1/2 inch-thick pieces crosswise (about 1 cup)
For the Assembly
1 cup fresh cilantro leaves, chopped
1/4 cup fresh mint, chopped
2 limes, cut into wedges
1 ripe avocado, cut into1/4 inch cubes
Pickled jalapeño chiles, to taste
This one-pot meal is easy to assemble and more nurturing than a can of chicken noodle soup. Satisfying in its simplicity, and perfect for when you’re feeling run down.
