Tender bone-in chicken, simmered with Roma tomatoes, lima beans, culantro. carrots, Spanish onions. topped with rendered chorizo and lime
WHAT’S GOING ON HERE:
Chorizo: Chorizo is a must-have for this recipe. Aside from the tremendous flavor it adds, it produces a beautiful red sheen that silkens the entire dish. Before using the chorizo remove it from the casing and add it to a hot dutch oven. try not to break it up too much in the pan or the crumbles will float to the bottom once it’s later added back.
Lima Beans: Lima beans are flat white beans that take on any flavor. Lima beans are a nice sturdy bean that you don’t have to worry about them breaking up or getting lost in the soup.
Chicken: For this recipe, I used chicken thighs any cut you have on hand will work in this dish. Remove the skin prior to cooking to allow for the seasoning to penetrate the meat. boiled chicken skin is pretty undesirable it can also add a lot of fat and heaviness to the soup.
Culantro: Not to be a mistake for cilantro, culantro has a wider leaf. It has a stronger flavor and is primarily used during cooking rather than garnished because of its tougher leaves. The strong flavor of cilantro tames with cooking so feel free to sprinkle some fresh cilantro over the top with your soup. If you can’t find culantro feel free to substitute with regular cilantro just add more.
Stock: Vegetable or chicken stock work best here. It mimics similar flavors allowing the soup to blend and add depth. Skip the beef for this.
TIPS & TRICKS FOR THE BEST CHICKEN, WHITE BEAN & CHORIZO SOUP
parboil beans: parboiling the beans saves on time. I like to let my beans soak overnight, drain and lightly simmer them with fresh water. parboiling the beans gives it a similar cooking time to whatever else is in the pot. hard beans will ruin a dish.
handling the chorizo: if chorizo comes in the skin make sure to remove it before cooking. when you’re cooking chorizo make sure to not overhandle it. leave nice chunks of chorizo so that it’s visible in the pot. add it last so it doesn’t get tossed and broken down. frying everything in the fat of it adds much-needed flavor.
removing the bones: once the soup is done remove the chicken from the pot and scrape the meat from the bones. all meat is returned to the pan. bones are generally discarded.
seasoning: after the soup is done cooking make sure to adjust the seasonings. it may need one last dash of salt and pepper. before serving make sure to squeeze some acid over the top to really open everything up.
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