Zesty Chicken Soup with Tomatoes and Rice |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below. Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
1 1/4 kg chicken pieces (legs, thighs or wings) |
salt & freshly ground black pepper |
8 cups water |
250 -300 g ripe tomatoes or 1 (400 g) can tomatoes, diced |
3 cloves garlic, chopped |
1 teaspoon paprika |
1/4 teaspoon turmeric |
2 pale green squash or 2 zucchini, diced |
1/2-3/4 cup long-grain rice or 1/2-3/4 cup basmati rice |
1/3 cup chopped parsley or 1/3 cup coriander |
cayenne pepper |
Directions:
1. Heat oil in a large, heavy soup pot or stew pan.
2. Add onion and saute over medium heat until golden.
3. Add chicken, sprinkle with salt and pepper and saute 7 minutes.
4. Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
5. Skim foam from surface.
6. Cover and simmer 45 minutes, skimming fat occasionally.
7. Add squash and cook for 10 minutes or until zucchini and chicken are tender.
8. In a separate saucepan, bring 4 cups water to a boil and add salt.
9. Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
10. Drain well.
11. Rinse with cold water if cooking it ahead, and drain well.
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