1. Cut each piece of chicken into two, through the middle horizontally, to make four equal pieces. (Use a large sharp knife or kitchen shears to get through the bone.). 2. In a large stock pot or dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering. 3. Add about 3/4 of the diced onion. Cook for 3-5 minutes, or until mildly soft and slightly charred looking--but not burned. 4. Remove onion with slotted spoon and set aside. Add the rest of the oil and reduce heat to medium. 5. Salt and pepper chicken pieces, then lay skin side down in oil. Saute until well browned (4-5 minutes), then flip over and saute 3-4 more minutes. 6. Add whole can of tomatoes, chicken broth, ALL of the onion and jalapeno. Bring to a boil over high heat, then reduce to a simmer. 7. Add oregano and salt and simmer for 20 minutes more, uncovered. 8. Remove chicken from stock, discard skin and bones and shred meat with two forks. 9. Add cayenne pepper and lime juice to taste (should be slightly spicy and slightly tart). 10. At this point, soup will be fairly chunky. You can blend with a standing burr mixer in the pot, or throw the soup into a blender to smooth out. Or, you can eat it chunky. Whatever. 11. Add chicken meat back to stock and reheat. 12. Put desired amount of cooked rice in individual bowls, then ladle soup over top and garnish as desired. 13. NOTE: To store leftovers, rice must be kept separate from soup, or it will absorb all of the liquid! ---------------------------------------------------------------------------
Nutrition
Ingredients
