Recipe - Hot Spicy Chicken with Guacamole/墨西哥雞肉酪梨濃湯

Recipe from Soup by Nick Sandler and Johnny Acton

Serves: 4-6

份量：四至六人

Preparation: 2 hours

準備：兩小時

Cook: 25 minutes

烹煮：25分鐘  

Ingredients 食材

• 425g chicken fillets, skinned and cut into wedges/四百五十克雞肉，去皮
• 2 scotch bonnet chillies, deseeded and finely chopped/兩顆scotch bonnet辣椒，去籽去皮切丁
• 3 cloves garlic, finely chopped/三瓣大蒜，切丁
• ½ tsp ground cumin/二分之一茶匙孜然（歐蒔蘿）
• Juice of 2 limes/兩顆檸檬汁
• Salt and freshly ground black pepper/鹽與胡椒
• 75ml olive oil/七十五毫升橄欖油
• 150g white onion, chopped/一百五十克白洋蔥，切丁
• 1.25 litres (2 pints) chicken stock/一點二五公升雞湯
• 5 ripe, medium avocados, peeled, stoned and chopped/五顆酪梨
• 1 red pepper, deseeded, cored and chopped/一顆紅椒，去籽切丁
• 5 tomatoes, skinned, deseeded and chopped/五顆蕃茄，去皮去子切丁
• 50g red onion, finely chopped/五十克紅洋蔥，切丁
• 1 small bunch coriander, leaves only, chopped, reserving a few to garnish/一把香菜（芫荽）葉，切碎
• 1 green chilli, deseeded and chopped, to garnish/一顆綠辣椒，去子切丁

Directions

1. Place the chicken in a shallow dish with half chillies and garlic, the cumin, a quarter of the lime juice and salt and black pepper. Turn to coat and leave to marinate for 2-3 hours.

1. 用一半的辣椒和大蒜、孜然、四分之一檸檬汁、鹽和胡椒醃雞肉兩至三小時。

2. Brush a ridged grill pan with oil. Remove the chicken from the marinade and fry until well browned on both side, about 10 minutes, turning frequently. Transfer the chicken to an oven dish and place in a low oven (140°C) to keep warm.

2. 將油放入熱鍋中，將醃製好的雞肉煎至兩面呈金黃色（約十分鐘）。將雞肉放入140°C烤箱中。

3. Pour the remaining oil into the pan, add the onion, remaining chillies and garlic and fry gently for about 5 minutes, or until soft. Pour in the chicken stock and remaining lime juice and add the avocados. Bring to the boil briefly, then remove from the heat and blend in a food processor.

3. 將白洋蔥、剩餘的辣椒、大蒜放入剩餘的油中翻炒至軟熟（約五分鐘）。倒入雞湯、剩餘的檸檬汁和酪梨。煮沸後將用食物調理機攪碎。

4. Return the soup to the pan on the heat, add the peppers, tomatoes, red onion, coriander and seasoning and simmer for 3-4 minutes.

4. 將攪碎的濃湯放回鍋中，加入紅椒、蕃茄、Reciep from ﷽﷽﷽﷽﷽er for 3-4 minu in Soupe on, together wirh a sprinkling of green oriander and seasoning and simmer for 3-4 minu紅洋蔥 、香菜（芫荽）葉、鹽後燉煮三至四分鐘。

5. serve with chicken wedges on each portion, together with a sprinkling of green chilli and a coriander spring to garnish.

5. 將雞肉放至湯中撒上香菜（芫荽）和綠辣椒裝飾。