8 ounces baby red potatoes, cut into 1/4-inch slices
DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat.
Generously season the chicken thighs all over with salt & pepper.
When the oil is hot place then chicken thighs skin-side down into the pot. Cook the thighs until the skin is well browned, about 5 minutes.
Transfer the chicken thighs to a plate and set aside.
Keep the pot over medium-high heat and add the onion, celery, bell pepper, and garlic. Cook, stirring often, until the vegetables soften, about 6 minutes.
Stir in the flour, oregano, thyme, cayenne, 2 tsp salt, and 1 tsp black pepper until well combined.
Add the water and bay leaf to the pot. Use a wooden spoon or spatula to scrape the bottom of the pot to release any stuck on bits.
Return the chicken to the pot and bring to a boil.
Cover the pot and reduce the heat to medium-low. Simmer the soup, stirring occasionally, until chicken is very tender, about 1 hour.
Transfer the chicken to a plate then use two forks to shred the chicken discarding the skin and bones.
Put the shredded chicken back into the pot along with the carrots, potatoes, and 1/2 tsp salt.
Increase the heat to medium and continue to cook the soup, uncovered, stirring occasionally, until the carrots and potatoes are tender, around 20 minutes.
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