Chicken soup with lime

Place the Chicken leg quarters in a large pot with 100g of White onion (roughly chopped), 15g of Garlic cloves, Bay leaf, Black peppercorns, and the deseeded Guajillo chile. Add Water and 10g of Salt. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the Chicken leg quarters are cooked through and tender.

Carefully remove the Chicken leg quarters from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Shred the cooled Chicken leg quarters meat, discarding bones and skin.

Heat 20g of Vegetable oil in a separate medium saucepan over medium heat. Add the remaining 50g of White onion (finely diced) and the remaining 15g of Garlic cloves (minced). Sauté until softened, about 5 minutes.