Preparation Time: 20 minutes
Cooking Time: 1 hour
1 pound chicken thighs
2 tablespoons butter, room temperature
1/2 pound carrots, chopped
1 bell pepper, chopped
1 chile pepper, deveined and minced
1 cup tomato puree
Kosher salt and ground black pepper, to taste
1/2 teaspoon smoked paprika
1 onion, finely chopped
1 teaspoon garlic, sliced
4 cups vegetable broth
1 teaspoon dried basil
1 celery, chopped
- Melt the butter in a stockpot over medium-high flame. Sweat the onion
and garlic until just tender and fragrant.
- Reduce the heat to medium-low. Stir in the broth, chicken thighs, and
basil; bring to a rolling boil.
- Add in the remaining Ingredients. Partially cover and let it simmer for
45 to 50 minutes. Shred the meat, discarding the bones; add the
chicken back to the pot.