This one works for both of us.
2 chicken thighs (bones & skin too)
1 Pablano Pepper
1/2 c red onion
Garlic. Lots. 3 cloves maybe
2 cups soaked black beans or 1 can rinsed
2 cups corn or 1 can drained
1 can of Rotel tomatoes (or a can of diced tomatoes and small can of chopped chilies)
3T tomato paste
3T corn flour/meal
Olive oil
1T cumin*
1T chili powder*
1T garlic powder*
salt**
*these are approximates as the original recipe called for teaspoons and I screwed it up
**using the 'canned' products and the extra spices I found no need to add salt
- Boiled Chicken in water till done.
- Remove chicken from pot.
- Save Broth in another container.
- Add about a cup of broth to small pot off to side and add a handful of lentils. Cook them up good.
- Removed bones and skin from chicken. Cut up chicken. Set aside.
- Reduce heat and add Olive oil, onion, garlic and pablano. Just don't let garlic burn. Cook for a few.
- Add spices into pot. (cumin, chili and garlic powder)
- stir up.
- Add chicken. Stir and let it sit together for a bit.
- Throw in Rotels or tomatoes and chili peppers
- Add tomato paste, corn and beans.
- Add the entire contents of Lentil pot and the broth (from boiled chicken) back to soup
- Off to the side- add the 3T corn flour to a bit of water (broth from soup). Mix it up and add it to the soup.
- Bring to boil. Reduce heat and simmer for 30-60 minutes. At some point I added a handful of dried cilantro and let it sit till dinner time.
He loves this as soup (sometimes add shredded cheese and crushed tortilla chips). And over rice for when we need to be less messy. Serve also with berbere (of course). I want to attempt this in crock. Maybe simple. May need to still do onions/peppers/garlic/spices first for a while.?
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