Sopa di lima recipe

41 ratingsRate
  • Serves 6
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 362 calories / serving
  • Freezable
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Mexican sopadilima He

Place the chicken legs, onion and spices in a large pan and cover with 1.5 litres water. Bring to the boil, turn the heat down to minimum and simmer gently for 30-40 minutes until the chicken is cooked.

Remove the chicken from the pan and shred the meat and set aside. Reserve the stock.

In a large pan, heat the olive oil and gently cook the onions, chilli, tomatoes and garlic for a few minutes until softened.

Add the lime and grapefruit zest, then pour over the stock. Simmer for about 20 minutes.

Add the shredded chicken back to the pan along with the citrus juices. Check the seasoning – it will probably need more salt and serve immediately garnished with coriander.

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  • Ingredients

  • 3 large chicken legs, on the bone
  • ½ onion
  • 10 peppercorns
  • 4 allspice berries
  • 2 bay leaves
  • 2tbsp olive oil
  • 4 spring onions, chopped
  • 1 large green chilli, deseeded and chopped
  • 2 large tomatoes, chopped
  • 2 garlic cloves, finely chopped
  • small handful oregano leaves
  • zest and juice of 3 limes
  • zest and juice of 1 grapefruit
  • salt
  • pepper
  • 1 small bunch coriander, chopped
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  • Calories
    362
    18%
  • Sugar
    3g
    3%
  • Fat
    25g
    36%
  • Saturates
    6g
    30%
  • Salt
    0.2g
    3%
of an adult's Reference Intake daily amount.
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