12ounces3 boneless skinless chicken thighs, all fat trimmed or rotisserie chicken is just as good
8cupswater
1tablespoonchicken Better than Bouillon
1small onion
2scallions
1/4cupchopped cilantro
3clovesgarlic
1medium ripe tomato
1teaspoongarlic powder
1teaspooncumin
1/4teaspoonoregano
1/4teaspoonground annatoor Spanish paprika, or even Sazon, optional
saltto taste
Instructions
In a large pot combine lentils, chicken, water and chicken bullion. Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes. Remove the chicken and shred, return to the pot.
Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato. Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick. Adjust salt to taste as needed.