Prepare the ingredients. In a large pot, add the chicken drumsticks, onion, garlic, bay leaves, and salt. Cover with water and cook over medium heat for about 30 minutes, until the chicken is fully cooked.

Remove the chicken from the broth and set aside. Wash the potatoes well; I leave the skins on because they have lots of nutrients.

Cut the potatoes into medium-sized cubes, place them in cold water, and bring to a boil. Reduce the heat to medium and add 1 teaspoon of salt. Cook until the potatoes are tender—test with a fork to make sure it goes in easily, but be careful not to overcook them.

Drain and set aside. In a pot with a little water, cook the tomatillos, onion, garlic, and peppers.

When they change color, transfer to a blender and blend until smooth. Heat the oil in a saucepan and fry the sauce with a little salt.