Chicken Lentil Soup
, About 45 min, Serves 8
A hearty one-pot lentil soup with shredded chicken thighs and a fresh sofrito of onion, scallion, cilantro, garlic and tomato.
| 450 g dried lentils | Boil covered, medium-low, 20 min | Remove chicken, shred, return to pot | Add with spices; simmer covered 25 min | Add water if thick; adjust salt |
| 340 g boneless skinless chicken thighs (about 3), all fat trimmed | ||||
| 1.9 L water | ||||
| 1 tbsp chicken Better than Bouillon | ||||
| 1 small onion | Mince onion, scallions, cilantro, garlic, tomato | |||
| 2 scallions | ||||
| 15 g chopped cilantro | ||||
| 3 cloves garlic | ||||
| 1 medium ripe tomato | ||||
| 1 tsp garlic powder | ||||
| 1 tsp cumin | ||||
| 1/4 tsp oregano | ||||
| 1/4 tsp ground annatto (or Spanish paprika, or Sazón) | ||||
| salt, to taste |
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