Chicken Souse

Servings: 6

8 ounces boneless, skinless chicken thighs, cut into 1- inch pieces

1/ 8 teaspoon ground black pepper, plus additional, to taste, divided

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 tablespoon vegetable oil

1/ 4 cup diced onion

1/4 cup diced celery

2 teaspoons minced garlic

2 cups chicken broth

1 cup peeled potatoes, cut into

1/2- inch pieces

2/3 cup canned diced tomatoes, undrained

1/ 4 cup tomato paste

3 tablespoons cider vinegar

2 tablespoons minced, seeded jalapeno pepper

1 1/2 tablespoons lemon juice

1 1/2 teaspoons minced, peeled ginger root

1 teaspoon kosher salt, plus additional, to taste, divided

2 pinches dried thyme leaves

1 small bay leaf

1 1/ 2 cups thawed mixed vegetables, drained

Season chicken with

1/ 8 teaspoon black pepper, garlic powder and onion powder. Cover and chill

2 hours, or overnight.

In saucepan over medium-high heat, heat oil. Add onion and celery; saute 2 minutes, or until tender- crisp. Add garlic and saute 30 seconds.

Add chicken and saute until browned.

Stir in broth, potatoes, tomatoes, tomato paste, vinegar, jalapeno pepper, lemon juice, ginger,

1 teaspoon salt, thyme and bay leaf; heat to boil. Reduce heat. Cover and simmer

1 hour, or until potatoes are tender.

Stir in mixed vegetables and simmer

10 minutes. Remove and discard bay leaf. Season with additional salt and pepper, to taste.

Tips: Serve souse with griddled corn cakes and saltine crackers. Make vegetarian by replacing chicken with canned drained and rinsed black-eyed peas or red or white beans.

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