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Chicken & Rice Soup With Condiments

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Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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