*Tried a prose format for this recipe. Feedback always welcome.
The basics principle here is to maximize the chicken flavor of this sauce by cooking drum sticks (1-2 per serving) in the sauce for at least 20-30 minutes.
Start off with some drum sticks (4 should suffice, mainly to infuse chicken flavor into the sauce) and/or thighs (4) , season 4 hours prior (can season a few minutes before if you don’t plan ahead of time) with a mix of 50% kosher salt, 20% black pepper, 20% ground cumin, and 10% smoked paprika, making sure to get the rub under the skin. This ensures the flavor passes into the flesh of the meat. Toast some cumin (1/2 -1 tsp), sauté a diced onion for about 5 minutes, add about 1 tablespoon minced garlic per 2 cups of stock (see next line) and 1 diced celery stick for another 2 minutes.
Heat about 2 cups water or chicken stock (no salt added and no msg preferable) per 3-4 pieces of chicken and add the onions with celery, garlic and cumin. Meanwhile brown the meat on all sides using some high heat tolerant oil like canola or safflower. Add the drumsticks to the now boiling stock, adding 2 tsp kosher or sea salt, 1/2 tsp cumin, 1/2 tsp black pepper. Cover and cook at medium high heat for 30 minutes. Remove drumsticks from pot and set aside. Add diced avocado (1 avocado per cup of stock), juice from half a lime, and approximately 1/4-1/2 of a bunch of cilantro, diced. Turn off heat 2 minutes after adding these last components. Immediately use an immersion blender to liquify everything. Salt to taste. Consider adding a thickening agent like xanthum gum or corn starch if you would like it to be a thicker sauce.
Finish cooking the thighs in a cover skillet at medium-low heat until cooked, ~20 minutes. Serve with a grain like quinoa and/or corn, which endows the dish with some sweetness. Good by itself or topped with a light crumbly cheese, such as queso fresco. Enjoy!