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1
In large saucepan place chicken breast with stock and bring to a boil.
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2
Skim and discard foam.
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3
Add 1 1/2 teaspoons salt, cracked peppercorns, oregano and garlic.
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4
Reduce to a simmer and cook 30 to 35 minutes, until the meat is tender.
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5
Lift out chicken and transfer to a platter.
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6
Cover with a damp towel and reserve.
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7
Add chicken livers to saucepan and simmer 6 - 8 minutes.
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8
Remove with a slotted spoon and transfer to the platter with the chicken.
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9
Strain the stock through a very fine strainer, discarding the solids, and skim off any fat from the top.
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10
Reserve.
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11
When the chicken is cool enough to handle, remove the skin and pull the meat from the bones.
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12
Shred chicken into strips, thinly slice the livers and reserve.
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13
In large stockpot heat the chicken fat or olive oil over a medium low heat.
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14
Add onions and cook with remaining 1 teaspoon salt and ground black pepper, until onions turn translucent, about 10 minutes.
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15
Add green peppers and cook for about another 5 minutes.
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16
Add tomatoes, chicken and livers, reserved stock, lime juice and grapefruit zest, or bitter lime juice.
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17
Bring to a boil then reduce to a simmer and cook until flavors meld, about 10 to 12 minutes.
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18
Remove grapefruit zest with a slotted spoon.
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19
Serve hot with garnishes scattered over the soup.
