3 large chicken thighs, whole (912 g)
10 ml salt
water just to almost cover the chicken
2 med-large onions
2 Jam tomatoes (oval-shaped Italian-Roma tomatoes)
2 medium-large green peppers
1/2 a Jalapeno or cayenne pepper
6 -8 garlic cloves
90 ml ground rice flour
10 ml origanum
37.5 ml smoked paprika
10 ml lemon Juice or to taste (Optional)
Pinch freshly ground black pepper (Optional)
Method:
Place your chicken thighs, skin side facing down, in your slow cooker, add water to almost cover the chicken, and cook on high for approximately 12 hours or until the water almost evaporates. The chicken begins sizzling in its fats and becomes a lovely roasted golden brown color.
Remove your chicken and set aside to cool.
Add your chopped onions to your remaining chicken stock and fats, cover them, and continue cooking on high until your onions become tender.
Add your tomatoes, jalapeno/cayenne pepper, and roughly chopped green peppers, and continue cooking on high.
Remove the bones from your chicken and crumble them into your soup.
Add your whole garlic cloves with enough hot water to puree and puree, and sprinkle over your rice flour, stirring in.
Puree your soup until smooth with your immersion blender. Cover and continue cooking on high.
Once thickened, sprinkle over your smoked paprika, stirring in, and add enough hot water until you have the consistency desired.
Adjust seasoning, adding your lemon juice and black pepper if using, then allow the flavors to intermingle before serving.
Serve with Sour Cream or Coconut Cream (for dairy allergies), and a lovely Crusty Garlic buttered French loaf and...
Enjoy!