18 de abril de 2018


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8 cups water
4-6 chicken thighs, skinless
1 tablespoon salt
4 cloves garlic, chopped
1 tablespoon olive oil
¼ cup long grain rice
½ cup onion, chopped
2 roma tomatoes, chopped
2 carrots, sliced
3 celery stalks, sliced
3 Yukon Gold potatoes, quartered
⅓ cup tomato sauce
1 tablespoon fresh cilantro, chopped
¼ teaspoon safflower petals (azafran)

In a 10 quart or larger pot, boil water, with chicken, salt, and garlic for 15 minutes.
At the same time, in a medium saucepan over medium heat, heat the oil and toast the rice, stirring 2-3 minutes. (If you are cooking white rice, it will brown nicely.) Add onion and cook 2 minutes, until onion is translucent. Add chopped tomato and cook additional 3 minutes.
Add rice mixture and remaining vegetables (not including the tomato sauce) to chicken pot. Bring back to a boil, then reduce heat and cook for at least an additional 20-30 minutes. The vegetables need to cook through, as well as the rice. If you chose brown rice or wild rice, expect to cook another 10-20 minutes, and you may want to add another ½ cup water to your soup.
At the end of the cook time, add tomato sauce, cilantro, and safflower petals, and give it a quick stir.
Ladle soup into bowls. (Make sure everyone gets some chicken.) Serve with lime wedges, tortillas, and your favorite salsa.

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