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1
Cut each piece of chicken into two, through the middle horizontally, to make four equal pieces.
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2
(Use a large sharp knife or kitchen shears to get through the bone.
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3
).
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4
In a large stock pot or dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering.
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5
Add about 3/4 of the diced onion.
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6
Cook for 3-5 minutes, or until mildly soft and slightly charred looking--but not burned.
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7
Remove onion with slotted spoon and set aside.
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8
Add the rest of the oil and reduce heat to medium.
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9
Salt and pepper chicken pieces, then lay skin side down in oil.
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10
Saute until well browned (4-5 minutes), then flip over and saute 3-4 more minutes.
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11
Add whole can of tomatoes, chicken broth, ALL of the onion and jalapeno.
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12
Bring to a boil over high heat, then reduce to a simmer.
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13
Add oregano and salt and simmer for 20 minutes more, uncovered.
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14
Remove chicken from stock, discard skin and bones and shred meat with two forks.
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15
Add cayenne pepper and lime juice to taste (should be slightly spicy and slightly tart).
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16
At this point, soup will be fairly chunky.
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17
You can blend with a standing burr mixer in the pot, or throw the soup into a blender to smooth out.
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18
Or, you can eat it chunky.
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19
Whatever.
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20
Add chicken meat back to stock and reheat.
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21
Put desired amount of cooked rice in individual bowls, then ladle soup over top and garnish as desired.
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22
NOTE: To store leftovers, rice must be kept separate from soup, or it will absorb all of the liquid!
