Getting Started
To Start
- Preheat oven to 350 degrees
- 1- 3-4 pound chicken (cut up)
- 2-3 tablespoons of The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil
- (plus extra for garnish drizzle)
- 1 medium size garlic bulb
- 4 14.5 oz can low sodium chicken stock
- 1 quart tomato juice
- 1 cup chopped fresh tomato
- 1 16 oz jar Salsa Verde
- 2 15.5 oz cans Cannellini Beans (drained)
- 1 15 oz can corn
- 3 green onions chopped (plus 2-3 extra for garnish)
- 2 teaspoons ground cumin
- 1/2 teaspoon thyme
- 1 Tablespoon dried parsley
- 1 Tablespoon dried cilantro
- 1 teaspoons sea salt
- 1 teaspoon cracked black pepper
- 3 Bay leaves
- Small bunch of fresh cilantro for garnish
- Sour Cream for garnish
Method
1
While chicken is cooking; cut the garlic bulb in half and place in a foil packet with a pinch of salt; bake in the same oven as the chicken for 1 hour; remove and cool. Once cool squeeze the soft garlic cloves form the bulb and smash with a fork; set aside
2
In a large stock pot add the stock, roasted garlic, chicken, tomato juice, chopped tomato, Salsa Verde, beans, corn, onions and the seasonings (except the fresh cilantro and sour cream)
3
Bring to a boil; reduce heat and simmer for 30-40 minutes. Can simmer longer if desired.
4
Serve with chopped fresh cilantro, green onions, sour cream and a drizzle of lime oil.