Ingredients

• 8 Large Chicken Drum Sticks
• 4 Quarts Boiling Water
• 4 Large Chayote Squash (Remove seed and cut into one inch cubes)
• 1 Large Onion (Cut into one inch cubes)
• 4 Large Garlic Cloves (Crushed)
• 4 Large Carrots With Peeling (Cut into one inch pieces)
• 1 Tbs Powdered Cumin
• 1 Large Bay Leaf
• 1 tsp Crushed Black Pepper
• 1 1/2 Tbs of Sea Salt (Or Salt to Taste)
• 1 Jalapeno Chopped
• 1/4 Bushel Cilantro Chopped
• 1/2 Small White Cabbage (Chopped into 2 inch cubes)
• 1 Lime (cut in half)
• 1 Shot of Your favorite Tequila ( I use Casa Noble in the blue bottle)

Method

Place chicken, garlic, salt, pepper, bay leaf, cumin, shot of tequila, in boiling water.  Allow to boil for twenty five minutes.  Add carrots and boil for ten minutes, then add chayote, cabbage, jalapeno.  Lower heat to a medium high temperature and allow to simmer for twenty minutes. Squeeze a whole lime into finished soup.  Add a pinch of cilantro to each individual serving. Aye Que Rico is what we say!

Serves 8

Prep: Boil water in ten quart pot, or do what I do, pack it to the top and panic when necessary!

For added heartiness we eat this with Mexican rice.