Talking Drum Restaurant, Tulsa, Oklahoma

Source: Chef Monday Thomas, Talking Drum Restaurant, Tulsa, Oklahoma

1 (2 to 3 pound) hen
2 red sweet bell peppers
2 green sweet bell peppers
1 Vandalia sweet onion
4 ounces diced fresh garlic
8 ounces peeled tomatoes
1/2 ounce fresh oregano
1/2 ounce fresh basil
5 stalks celery, diced or bias cut
2 gallons water
1 tablespoon sun dried pepper
1 bunch cilantro
2 whole carrots, bias cut
2 tablespoons kosher salt
1 tablespoons Spanish paprika

Fill pot with 2 gallons of water. Rub hen with paprika and salt, then put hen in water. Add sliced or diced onions and carrots. Cook over medium heat until hen starts to fall off bones; remove hen from pot. Add all other spices EXCEPT cilantro and sweet peppers.

Shred chicken and return to broth. Turn off heat; add chopped cilantro and sweet peppers. Cover pot and allow steam to cook cilantro.

Season to taste.