Chicken & Rice Soup With Condiments
|Broiler-fryer chicken||3 1⁄2 Pound, cut up (1 Piece, 3 To 3 1/2 Pound)|
|Homemade chicken broth/Canned regular-strength chicken broth||10 Cup (160 tbs)|
|Onions||2 Medium, quartered|
|Chopped parsley||1 Cup (16 tbs)|
|Canned tomato paste||5 Tablespoon|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Black beans||1 Cup (16 tbs)|
|Pepper sauce||To Taste|
|Cilantro butter||1 Tablespoon|
Rinse chicken pieces and pat dry; pull off and discard lumps of fat.
In an 8- to 10-quart pan, combine broth, chicken, onions, parsley, and tomato paste; cover and simmer until meat at thighbone is no longer pink (cut to test), 30 to 40 minutes.
Remove from heat.
Lift out chicken and let cool; discard skin and bones.
Tear meat into bite-size pieces and set aside.
Strain broth; discard onions and parsley.
Bring broth to a boil and add rice.
Reduce heat, cover, and simmer until rice is tender to bite, 20 to 25 minutes.
Skim and discard fat from broth.
Add chicken; simmer until chicken is hot, about 5 minutes.
Season to taste with salt and pepper.
To hold for up to 3 hours, pour into a 3 1/2-quart preheated thermos.