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