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2 pounds bone-in skin-on chicken thighs
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1 TBSP olive oil
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3 garlic cloves, minced
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1 rib of celery, diced
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1 yellow onion, diced
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salt & pepper
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4 cups water
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1 pound russet potatoes, peeled and cut into roughly 2-inch chunks
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2 medium carrots, peeled and cut into roughly 1/2-inch pieces
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2 ears of corn, shucked and cobs cut into roughly 2-inch pieces
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1 jalapeno pepper, sliced thin
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2 cups chopped green cabbage
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1/4 cup freshly chopped cilantro
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juice of 1 lime
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