Eats with Heat & Texas Treats: Tasty Carb Swaps by Jen Pitman

Author:Jen Pitman [Pitman, Jen]
Language: eng
Format: azw3
Published: 2017-09-26T16:00:00+00:00

I personally like to have my chicken thighs cooked just before so I can then use the juice to add to my soup. To bake the chicken thighs, I layer a baking sheet or a glass dish with parchment paper. I lightly salt each chicken thigh and lay in the pan in one single layer. I drizzle a good amount of olive oil over top and bake at 375 for about 15 min. If they are slightly under that’s okay, they will finish in the soup. Take out and let cool. Chop in any shape or fashion. It’s all delicious.

Preparation:

Sauté onion and garlic in a large soup pot with olive oil. Cook until translucent

Toss in your ginger, bell pepper, salt and red pepper

Add chicken stock and bring to a boil.

Reduce heat and add in your coconut milk (start with the hard fat at the top of the can and add more as you taste it to your liking), cilantro and spices. Simmer about 15 minutes, reduce heat if it starts to boil.

Chop your chicken thighs and add along with the juice from the pan. This is the good stuff!

Let the soup regain its heat for about 10 min

Squeeze in your lime (start with one to flavor)

Add in ¼ of the chopped cilantro and let the leaves get soft.

Give it a nice stir and get ready to serve

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