Ingredients

Chicken and Aromatics

• 4 bone-in, skin-on chicken thighs (about 680 g / 1½ lb)
• 15 ml neutral oil (1 tbsp)
• ½ white onion, cut into 2 wedges
• 3 garlic cloves, smashed
• 1 jalapeño, split lengthwise

Broth and Vegetables

• 1.2 L warm water (5 cups)
• 2 tsp kosher salt, plus more to taste
• 2 medium carrots, cut into thick chunks
• 1 large ear of corn, cut into 4 rounds (about 2 inches each)
• 1 chayote, peeled and cut into wedges
• 1 large Yukon Gold potato (about 300 g / 10 oz), cut into large chunks

To Finish

• 15 g fresh cilantro (about 1 cup loosely packed), torn
• 2 limes, cut into wedges

Instructions

1. Warm the Claypot on the Stove (Low → Medium Heat): Start with a clean, dry, room-temperature claypot. Set it on a burner over low heat and let it warm for 2–3 minutes, then raise the heat to medium. Clay needs to come up to temperature gradually so it doesn’t crack, and the direct heat of the burner gives you a deeper sear than the base.
2. Sear the Chicken (Medium Heat): Pat the chicken thighs dry with paper towels. Add the oil to the claypot and swirl to coat the bottom. Lay the thighs in skin side down. Leave them alone until the skin is deep golden, about 5 minutes, then flip and sear 2 minutes more. Dry skin browns properly instead of steaming, and the browning gives the broth its flavor.
3. Add the Aromatics (Medium Heat): Tuck the onion, garlic, and jalapeño around the chicken. Stir once so they pick up the rendered fat and cook for 1 minute. If a lot of fat has rendered out, carefully spoon off all but about 1 tablespoon for a cleaner broth.
4. Return to the Base and Add the Water (Braise Mode): Wearing oven mitts, move the claypot back onto the dry Multi-Cooker base and select Braise Mode. Slowly pour the warm water down the side of the pot until the chicken is just covered. Don’t use cold water here, since it can shock the hot clay. Add the salt, carrots, and corn, then cover with the clay lid.
5. Simmer the Soup (Braise Mode): Cook for about 45 minutes, keeping the soup at a gentle simmer. Around the 20-minute mark, lift the lid and skim any foam from the surface if you want a clearer broth. If the soup bubbles up toward the rim, set the lid slightly ajar.
6. Add the Chayote and Potato (Braise Mode): Add the chayote and potato and push them down into the broth. Replace the lid and cook for 25–30 minutes, until the potato is tender and the chicken is pulling away from the bone. Taste the broth and add more salt if needed.
7. Finish and Serve: Remove the onion wedges and jalapeño if you like. Ladle one thigh and plenty of broth and vegetables into each bowl. Scatter cilantro over the top and serve with lime wedges for squeezing. Pour some broth into a mug to sip alongside.

Chef's Tips

• Sear on the stove, simmer on the base. The Round Claypot doesn’t have a dedicated sear setting, so the burner does the browning and Braise Mode keeps the soup at a steady simmer without you watching the stove.
• Protect the clay from thermal shock. Warm the claypot gradually on the burner, add only warm or hot water to the hot pot, and use oven mitts when moving it. Never set a hot claypot on a cold or wet surface.
• Mind the fill level. This recipe fills the 4.5-quart pot to about three-quarters, which leaves room for a simmer. If you want to add zucchini or cabbage, leave out the potato or use 1 cup less water so the pot doesn’t overflow.
• Adjust the heat. Leave the jalapeño whole and split for aroma without much heat, or mince it in with the garlic for a spicier pot.
• Prefer it hands-off? After adding the water, carrots, and corn, select Slow Cook (High) instead of Braise Mode and cook for about 3 hours, adding the chayote and potato for the last hour. Cooking times can vary, so check that the chicken is tender before serving.
• Don’t skip the drying step. Wet chicken skin steams and sticks instead of turning golden. Pat the thighs dry right before they go into the pot.
• Store and reheat leftovers. Let the soup cool to room temperature, then refrigerate it, covered, for up to 3 days. If you chill it in the claypot, let the pot come close to room temperature before reheating it on the base, or warm individual portions in a saucepan.
• Serving ideas. Serve with warm corn tortillas, a scoop of Mexican rice, or extra lime and salsa on the side.

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