I love this kind of versatile and traditional recipes.

Excellent option at lunch or dinner, full of flavor.
And the best part everyone will love it.


1 medium onion, chopped
2 ripe medium tomatoes, chopped
2 cups shredded roasted chicken
1 / 4 teaspoon cumin
1 / 4 teaspoon achiote
1 teaspoon dried oregano
1 clove garlic, minced
1 / 4 cup cilantro
3 / 4 cup water
1 can of chickpeas from 15.5 oz
salt and pepper to taste


In a hot pot cook the onion, tomato and garlic, add the oregano, cumin and achiote.
Add the chickpeas and chicken, salt and pepper to taste, add water, stir and cover, simmer for 10 minutes. Once ready, sprinkle the cilantro and serve.

Serves 4 people.

Accompanied by white rice and salad, if desired.

Versión en español CLICK AQUI

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