Soak the chickpeas for at least 7 hours, then cook them with the chicken in the 8 1/2 cups of water, along with the bay leaf, pinch of oregano, and salt and pepper.

Once the chicken is cooked, remove and set aside. Lower the heat. Add the 1/2 cup of rice, add a little more salt, and cover.

Wash the tomato and blend it with 1/4 of the onion, then add immediately to the broth.

Wash all the vegetables. Peel the potatoes and carrots (if you prefer, wash them very well and leave the skins on). Cut into pieces about 1/2 inch (1 1/2 cm) in size.

While the flavors combine, finely chop the cilantro and cut the limes. Place them in a bowl on the table. Taste for salt and add more if needed.

Shred the cooked chicken breast and set aside.

Once the vegetables are cooked, serve. Chop the cilantro, avocado, and lime. Set aside for serving. Add as much as you like.

Serve the shredded chicken on top of each bowl, along with cilantro, avocado, and lime to taste.

Note: You can leave out the chayote, swap cilantro for epazote, add cubes of queso fresco or panela cheese, or add corn. Adjust the amount of chipotle or add other chiles to the broth, or leave out the tomato. Always add your own special touch!

Enjoy with warm tortillas and your favorite drink.