Sopa de Lima

• servings: 6

Ingredients

2 tablespoons extra-virgin olive oil

1½ pounds (600 g) bone-in, skin-on chicken thighs (about 4 large)

½ medium white onion (6.1 oz/ 175g) chopped

1 large Roma tomato (5.9 oz/170 g), cored and chopped

1 large Anaheim, cubanelle, or green bell pepper (4.2 oz/ 120 g), stemmed, seeded, and chopped

2 garlic cloves finely grated

1 3/4 teaspoons Morton kosher salt (.42 oz/12g)

1½ teaspoons Recado de Todo Clase page 64

6 cups homemade chicken stock or store-bought low-sodium chicken broth

2 limes, very thinly sliced

FOR SERVING

→ Chopped cilantro

→ Cebolla Morada Encurtida, p. 59

→ Sliced chile habanero

→ 6 corn tortillas, fried, or tostadas, broken into small pieces

Directions

1. In a large heavy pot over medium-high heat, heat the oil. Cook the chicken, skin-side down, until browned on both sides, for 8 to 10 minutes. Transfer to a plate.

2. To the same pot, add the onion, tomato, Anaheim pepper, garlic, salt, and recado de todo clase and cook, stirring occasionally, until the tomato begins to break down and the vegetables begin to brown, for 8 to 10 minutes.

3. Return the chicken and any accumulated juices to the pot, add the stock, and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through and the flavors have come together, for about 30 minutes.

4. Use a slotted spoon to transfer the chicken to a cutting board and let sit until cool enough to handle. Shred the meat (discard the skin and bones). Stir the shredded chicken into the soup.

5. Divide the soup among six bowls and top each with 3 lime slices, cilantro, cebolla morada encurtida, habanero, and tortillas.

COOK'S NOTE The soup will become more acidic and take on more lime flavor as it sits, but after about 10 minutes, the pith will make soup go bitter, so it's best to discard the lime slices after the desired level of lime flavor is reached (kind of like steeping tea. Squeeze additional lime wedges into the soup for more tart lime flavor.

Notes

Mi cocina page 171