TLALPEÑO-STYLE BROTH

This restorative dish is perfect for when you are feeling run-down. It is strong, with lots of flavour, and you can adjust the chilli content to make it as spicy as you wish.

SERVES 8

H 1 whole chicken, cut into 10 pieces, cleaned and patted dry

H ½ white onion

H ½ garlic bulb

H 2 fresh bay leaves

H 2 tsp rock salt, plus more to taste

H 140g cooked chickpeas

H 3 fresh corn-on-the-cob, each cut into 3 pieces

H 2 potatoes, peeled and cut into chunks

H 2 carrots, peeled and chopped

H 3 tomatoes, chopped

H 1 x 200g can of chipotles in adobo (how much you add depends on how spicy you like your broth, see note)

H 2 courgettes, cut into chunks

TO SERVE

H lime wedges

H finely chopped onion

H avocado slices

H cheese (such as feta), crumbled

H Fill a large saucepan with

2.5 litres water. Add the chicken pieces and bring to the boil. Skim off any foam that rises to the surface as it boils. Lower the heat, then add the onion, garlic, bay leaves, salt and chickpeas.

H After about 30 minutes, or once the chicken is almost cooked, add the fresh corn pieces, potato chunks, carrots, tomatoes and canned chipotles and cook for about 10 minutes.

H Once the chicken is soft and the potatoes are tender, add the courgettes and bring to the boil again. Turn off the heat – I don’t like to let it boil for too long as the vegetables will be overcooked. Taste the broth before serving and adjust the seasoning if needed.

H You can either serve the broth in bowls with the whole pieces of chicken, or you can remove the chicken, shred the meat then add it back in before serving.

H Serve the broth with lime wedges on the side and some finely chopped onion, avocado slices and cheese for people to add their own toppings as liked. NOTE Chipotles in adobo are available from ocado.com and mexicanthings.ie. Another option is to add 1 or 2 whole dried chipotles directly to the broth, to let the flavours infuse – just be careful if you try to eat them, as they will be spicy.