6 Servings
Chicken Latin
Chicken Soup Potatoes Carrots Spanish Saffron Latin
6 cken Thighs
1 medium Yellow on (Chopped)
1/4 teaspoon gano
1/4 teaspoon fron
6 cups of Water
2 cloves (ced)
1 Chicken illon Cube
2 atoes Peeled and Quartered
1 medium rot (Sliced)
1/2 cup on Juice
1 teaspoon t
1/2 teaspoon per
1 tablespoon ato Space
Remove skin from chicken thighs and lightly salt. In large pot add water, chicken, tomato paste, onion, bouillon, garlic, and oregano. Bring to a boil then reduce heat to low/Med. let simmer for 30 minutes. Add potatoes and carrots cover for another 30 minutes add saffron, lemon juice, and salt and pepper. You can add noodles if you like
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