Here you go:
1kg chicken thighs.
1-2table spoons fajita spices
Table spoon veg oil.
1 onion
2garlic cloves, crushed
6 black pepper corns
1 cinnamon stick
8 cloves
1teaspoon cumin ground
4 cups chicken stock (which I use the bones and skin from thighs to make)
2 tomatoes diced
1chilli diced small
1 tablespoon chopped oregano fresh
3tablespoons squeezed lime juice
Pinch salt, pepper to taste.
Good handful of fresh coriander
4 lime slices.
Spices on chicken, leave if you want.
Roast till cooked in medium oven. When cool enough to handle, strip meat, rest use for stock.
Soup:
Veg oil in heavy pan, medium high heat.
Fry onion, galic, peppercorns, cinnamon, cloves and cumin for couple minutes, add chicken and fry till onion goes clear, five mins.
Add the stock.
Add tomato, chilli, and oregano, simmer ten minutes. Turn off heat.
Then add lime juice, salt and maybe more pepper to taste. Let the coriander just wilt into it, but not cook.
Serve in bowls, add a slice of lime to each.
Sometimes they put nachos in the soup at serving. They like nachos or tortillas with about everything. The lime slice is mashed up by the person eating it to give an extra kick of lime. It's great in summer and winter. Serves about four people, but with a bit extra stock, makes six bowls.
The food in the yucatan region of Mexico was amazing! Worth a holiday just for the food alone.
Topic: Soup (Read 8012 times)
