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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Another wonderful recipe which is simple to make and delicious. If you don't have a 'chipotle chile en adobo' the use a regular red jalapeno and 1/2tsp of smoked paprika. Ingredients:
1 chicken breasts or 3 chicken thighs, on the bone, with skin |
8 cups chicken broth |
1 sprig fresh epazote or 1 teaspoon dried oregano |
1 chipotle chile in adobo, minced (chile en adobo) |
1 teaspoon adobo sauce |
1 tablespoon olive oil |
1/2 large onion, finely chopped |
2 carrots, sliced |
3 garlic cloves, minced |
1 (15 ounce) can chickpeas, rinsed and drained |
1 lime, juice of |
salt and black pepper |
Directions:
1. Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes.
2. Remove chicken and set aside.
3. Heat olive oil in a large saucepan over a medium heat. Add onion and carrots and sauté for approx 5 minutes, until tender. Add garlic and sauté for a further minute.
4. In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on.
5. De-bone chicken shred the meat and add to the soup. Add juice of 1 lime and adobo, and add salt and black pepper, to taste.
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