Recipe courtesy of ?John Ehrenhard

Ehrenhard says in his cookbook that three or four translators were required to acquire this recipe from the original cook, but it was well worth the effort!

4 cups chicken stock
1/2 cup lime juice, freshly squeezed (do not use concentrate)
1 small purple onion, thinly sliced
3 fresh cayenne peppers
1 small chicken breast, cooked, skinned and deboned
1 tablespoon fresh cilantro leaves, coarsely chopped

Combine chicken stock and lime juice in pot and slowly heat until mixture begins to simmer. Separate slices of onion into individual rings; split peppers in half and discard seeds (take care not to touch eyes and wash hands carefully after touching seeds). Shred chicken breast (like pulled pork). Place onions, peppers and chicken in stock and simmer until onion is clear and tender but not mushy, about 5 minutes. Add cilantro and remove from heat. Steep for 2 minutes and serve. Serves 4.