Nearly all of my friends know that I’m a foodie, so it’s not unusual for me to be sent links to recipes, or pictures of dishes I should make. I’ve actually gotten pretty good at spotting what I call “the fakes”. A fake is a recipe, usually from a famous chef, that is supposed to be from their famous restaurant, but is obviously missing some key ingredient so when you make it, it’s good, but just doesn’t look the picture. Anyway…
This recipe was sent to my wife by one of her Facebook friends from the page “Just Work It Off” She asked me to make it, so I did, and I stayed pretty true to the recipe. I did take a few liberties that I believe improved the original.
I hope you enjoy.
- 2 lbs chicken legs and thighs
- 1 Tbsp. coconut oil, melted
- 1 medium onion, finely chopped
- 3 spring onions, finely sliced
- 2 jalapenos peppers, quartered, seeded and sliced
- 2 cloves garlic, grated
- 28 oz home-made chicken stock
- 4 cups water
- 2 plum tomatoes, seeded and diced
- 1 tsp cumin
- 1 tsp sea salt
- ½ tsp fresh cracked pepper
- ⅓ cup fresh cilantro, chopped
- 3 Tbsp fresh lime juice (2 limes)
- 3 medium avocados, cored and diced
- Preheat oven to 375 degrees
- Season chicken legs and thighs with salt and pepper. Place on roasting pan and cook for 55 min in preheated oven.
- In a large Dutch oven over medium heat, melt coconut oil. When melted add onion, garlic and jalapenos and saute for 3-5 minutes. Onions should be soft at this point. Add cumin and mix thoroughly into onion mixture. Add chicken stock, water, tomatoes and allow to come to a boil. Once the stock is at a rolling boil, reduce heat, cover and simmer until chicken is cooked.
- When chicken is "fall off the bone" cooked and the skin is very crispy, remove from oven. Using two forks shred the chicken off the bone and add to stock. NOTE: I add the cut up crispy chicken skin as well. Loads of flavor.
- Increase heat to med-low. Stir cilantro and lime juice into soup. Simmer for 3 minutes. Just prior to serving add the avocado. Alternatively, you can pour the soup over the avocado right in the serving bowl. Top with shredded cheese, sour cream or salsa.
Soups are awesome for back country lunch and this one is no exception.
Back country preparation is supper easy. This recipe makes a lot but there is only about two servings left after a meal. First step is to use an immersion blender and blend until smooth. This makes it easier to dehydrate, but also to cook in the back country. Allow the soup to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the fruit roll up tray on your dehydrator. Use the vegetable setting for this soup and allow to dry for 12 hours,
Once completely dry break into to small pieces and grind into a rough powder using your blender or food processor.
Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Because there is so much avocado in this soup I don't bother draining the fat. There really isn't any point because you can't drain that fat off. It's best for cooler weather hiking or canoe camping where you can bring a cooler. Serves 1
NOTE: You can add 1 tbsp.of whole milk powder to the mixture. Makes the soup creamier, but it's optional.
Back Country Meal Prep
Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes, or until it looks like it did before you dehydrated it. Serve.
- Texas Style Chili
- Coconut Fish Curry