1 1/2 gallons water 1 (3 1/2- to 4-pound) chicken, cut into 8 pieces 1 onion, unpeeled and cut in half 1 tablespoon chopped garlic 2 carrots, peeled and cut into 1-inch slices 1 baking potato, peeled and cut into 2-inch pieces 1 chayote, peeled, cored and cut into 2-inch pieces 1/4 pound green beans, cut into 1-inch pieces 1 ear corn, cut into 1-inch chunks 1 zucchini, cut into 1-inch chunks 1/2 cup chopped cilantro 3 cups cooked rice 1 teaspoon salt 1 avocado, thinly sliced 2 limes, cut into wedges, for garnish Chopped onions, for garnish

Step 1 Combine the water, chicken, onion and garlic in a stockpot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 1/2 hours, skimming the top occasionally.

Step 2 Bring a large saucepan of water to a boil over medium-high heat. Add the carrots, potato, chayote, green beans and corn. When the water returns to a boil, reduce the heat to medium-low and simmer until the vegetables are almost done, about 15 minutes. Add the zucchini and continue to cook until the vegetables are very tender, about 10 minutes. Drain the vegetables and set aside.

Step 3Remove the chicken pieces from the broth and shred into bite-sized pieces, discarding the skin and bones.

Step 4Strain the broth into a clean saucepan. Boil over high heat until reduced to 10 cups, about 20 minutes. Add the chicken, vegetables, cilantro, rice and salt.

Step 5Cook over medium heat just until heated through, about 6 to 8 minutes. Add the avocado.

Step 6Serve in bowls with the lime wedges and chopped onions alongside.

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