Put your chicken in a large pot and add water until chicken is covered by at least four inches. Add half of the onion, cut in two, and two whole cloves of garlic, peppercorns and bay leaf. Bring to a boil and simmer for 30 minutes. Remove breasts to a plate and reserve; boil remaining mixture for 1 1/2 hours.
In the meantime, slice other half of onion longways, so you have long strips. Add onions, carrots, potatoes, güisquil and tomatoes to the pot and simmer for 20 minutes. Add güicoy, cilantro, mint and salt to taste and simmer for 10 minutes more.
Pull out other meat pieces and shred along with reserved breasts and add back to the pot.
Turn off heat and spoon 1-2 pieces of each vegetable onto a plate, along with a big spoonful of rice and some lime wedges. Ladle broth and meat into a bowl and serve with the plate of vegetables and corn tortillas if desired. Enjoy!!