Tortilla Soup with Sugarcane Marinated Chicken

Ingredients

• One 3- to 4-pound chicken, cut into serving pieces
• Kosher salt and freshly ground black pepper to taste
• ½ recipe Sugarcane Marinade (below)
• ½ cup Roasted Garlic Oil or pure olive oil
• 6 cloves garlic, thinly sliced
• 2 jalapeño or serrano chiles, stemmed, seeded, and minced
• 9 cups Chicken Stock
• 4 to 5 corn tortillas, cut into very thin strips
• 2 avocados, pitted, peeled, and (at the last moment) diced
• 2 poblano peppers, roasted, stemmed, seeded and diced
• 40 grape tomatoes, quartered, or 20 cherry tomatoes, each cut into 6 to 8 wedges
• ¼ cup chopped cilantro sprigs
• 8 lime wedges (optional)
• Sour cream for garnish
• 1½ cups dark molasses
• ¾ cup Spanish sherry vinegar
• 6 tablespoons fresh lemon juice
• ¾ cup Creole mustard
• 1½ cups top-quality canned tomato sauce
• 3 cloves garlic, minced
• 2 Scotch bonnet chiles, stemmed, seeded, and minced
• ¾ teaspoon cayenne pepper
• 1½ teaspoons peeled and minced ginger
• 1½ teaspoons grated orange zest
• 1/8 teaspoon minced fresh thyme
• 1/8 teaspoon grated nutmeg

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