1 lb dried lentils
12 oz (3) boneless skinless chicken thighs, all fat trimmed
8 cups water
1 small onion
2 scallions
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp ground annato (or Spanish paprika, or even Sazon)
salt, to taste

1 lb dried lentils 12 oz (3) boneless skinless chicken thighs, all fat trimmed 8 cup s water 1 small onion 2 scallions 1/4 cup chopped cilantro 3 cloves garlic 1 medium ripe tomato 1 tsp garlic powder 1 tsp cumin 1/4 tsp oregano 1/4 tsp ground annato (or Spanish paprika, or even Sazon)

1. In a large pot combine lentils, chicken, and water. 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.
2. 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.