原材料
スケール
- 1½ pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 jalapeños, seeded and chopped (skip if you’re a spice wimp lol)
- 2 medium zucchini, cut into chunks
- 1 red bell pepper, diced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
For garnish:
- Diced avocado
- Crumbled queso fresco
- Sliced radishes
- Lime wedges
- Tortilla strips
使用方法
- First things first, heat that oil in a big-ass pot over medium heat. Season your chicken thighs with salt and pepper. Toss ’em in skin-side down and let ’em get all golden and crispy, like 5-6 minutes each side. Take ’em out but leave all that yummy chicken fat in there.
- Throw in the onions and cook ’til they’re soft and see-through, about 4-5 minutes. Add the garlic and jalapeños and cook for another minute till it smells amazing. Your kitchen’s gonna smell so good right now!
- Now dump in those spices – cumin, oregano, and chili powder. Keep stirring for like 30 seconds to wake ’em up. I swear this step is clutch for making the homemade chicken soup taste legit.
- Pour in the broth and scrape all the brown bits off the bottom with your spoon. Don’t waste those flavor bombs!
- Add the tomatoes with all their juice and bring everything to a simmer. Put the chicken back in, making sure it’s mostly covered by the liquid.
- Cover and let it do its thing for about 25 minutes, or until the chicken is super tender and starting to fall apart.
- Fish out the chicken and let it cool a bit. Then shred that meat with two forks and chuck it back in the pot. Toss the bones and skin.
- Stir in the beans and corn, and let it bubble for 5 more minutes.
- Now for the zucchini and bell pepper – add ’em in and cook for just 8-10 minutes. You want the zucchini tender but not all sad and mushy, ya feel me? This is where these zucchini recipes really shine – keeping that fresh texture.
- Finish it off with the cilantro and lime juice. Give it a taste and add more salt and pepper if it needs it.
- Serve that goodness up in big bowls and let everyone go crazy with toppings! Avocado, cheese, radishes, more cilantro, tortilla strips – whatever floats your boat. And don’t forget extra lime wedges for squeezing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Japanese 
English 
Russian