Ingredients:

1 onion, diced
3 green onions, chopped (plus extra for garnish)
2 carrots, diced
1 tomato, grated and strained
5 garlic cloves, minced
1 lb boneless, skinless chicken thighs, cut into small pieces
2 links of chicken chorizo (or preferred type), cut into small slices and halved
1.5 cups lentils
2 small gold potatoes, diced
5 cups water or vegetable broth
Salt, to taste
Black pepper, to taste
1 small spoonful of cumin
Cilantro, chopped (for garnish)
Lime wedges (for serving)
Olive oil

Instructions:

Sear the Meat:

Heat a large pot over medium heat and add a drizzle of olive oil.
Sear the chorizo until browned, then remove and set aside in a bowl.
In the same pot, brown the chicken pieces, then remove and set aside in a bowl.

Sauté the Vegetables:

In the same pot, add the onion, green onions, carrots, and grated tomato.
Sauté for a few minutes, adding more oil if needed.

Build the Base:

Stir in the garlic and cumin, cooking for about 1 minute until fragrant.
Pour in the vegetable broth (or water) and add the lentils.
Season with salt to taste.
Bring to a boil, then lower the heat, cover, and let simmer for 20 minutes.

Add Potatoes & Meat:

Add the diced potatoes and cook for 10 minutes.
Return the cooked chicken and chorizo to the pot, simmering for another 5 minutes.
Taste and adjust salt and pepper as needed.

Serve:

Ladle into bowls and top with chopped cilantro and green onions.
Squeeze fresh lime juice over each bowl before serving.

Enjoy! 🥣✨