Procedure
Dice onion as fine as possible and start cooking it at low heat (3½) with a generous helping of oil. Do NOT burn them – mix often - for about 30 minutes.
Once onion is really soft and slightly browned add shredded carrots, celery root, finely chopped garlic, whole jalapeno, whole peppers , salt, pepper, smoked paprika, and a dash of cayene. Add broth for mush-like consistency - just to cover it all.
Debone the chiken tights and throw the bones into the mush. Leave it to cook for about 30 minutes.
Add deboned chicken thights and increase heat just a smidgen (4). Add broth as needed to cover all with a healthy margin and get it to a slow bubble mix. As liquid boils away, add more broth or water to keep it above the meat. Leave to cook for about 2 hours.
Half an hour before done, add bay leaf. Add more salt if needed (it usually is).
Ingredients
| 1 | Yellow onion | |
| 25 ml | Oil | |
| 1 l | Chicken broth | (or just use water) |
| 1 | Carrot | (shredded) |
| ¼ | Celery root | (shredded) |
| 2 cloves | Garlic | (finely chopped) |
| 1 | Jalapeno pepper | (whole) |
| 2 | Sweet peppers | (whole) |
| 15 g | Smoked paprika | 2 tbsp |
| a dash | Cayenne powder | |
| 12 g | Salt | |
| 1.5 g | Black pepper | |
| 1000 g | Chicken tights (bone-in) | 2 lb |
| 1 | Bay leaf |