A quick, easy to make and delicious soup with a range of flavours and textures in this dish. It’ll keep overnight, so it’s okay to have for two days running, but don’t freeze it.
If you prefer, you can remove the Chicken from the soup when tender and cooked, in order to be served separately.
To Serve 2
1 Small Onion, chopped finely
1 Chicken Leg Quarter, or 2-3 Drumsticks
1tbsp Plain Flour
600ml Chicken Stock
½ Small Red, Yellow or Orange Pepper, deseeded and finely chopped
2 Large Tomatoes, peeled and chopped
2tsp Tomato Puree
200g Can of Sweetcorn, drained
1tsp Dried Oregano
1/4tsp Ground Coriander
Salt and Pepper
1. Heat the Oil and Butter in a medium Saucepan over a medium-low heat, and fry the Onion gently until it begins to soften.
2. Halve the Chicken Quarter, and fry in the pan with the Onions until golden brown all over.
3. Add the Flour to the pan, and cook for a further two minutes, before adding the Stock. Bring the mixture to the boil, and simmer for five minutes.
4. Add the Pepper, Tomato, Tomato Puree, Sweetcorn, Oregano and Ground Coriander, and season to taste. Cover and simmer for twenty more minutes, until the Chicken is very tender.
5. Using a slotted spoon, remove the Chicken from the pan, strip the flesh and skin from the bone, and chop finely. Return the meat to the pan, and season to taste again.
Serve fresh from the pan, along with crusty rolls or bread.
Photo Courtesy of: Stu_spivack