12.08.2010

Spanish Chicken and Rice Soup

Are you guys getting sick of Rachael Ray recipes? I'm not. :)
This is Spanish Chicken and Rice Soup. Yum-O.

Here's the recipe...

Ingredients

  • 2 tablespoons butter
  • 1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
  • 1/2 cup long-grain white rice - I used brown
  • 1 quart chicken stock
  • 2 pieces boneless, skinless chicken breast, rinsed
  • 1 small white or yellow onion, peeled and halved
  • 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 2 fresh bay leaves
  • 1 tablespoon extra-virgin olive oil
  • 5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
  • 1 large Spanish yellow onion, chopped
  • 2 carrots, peeled and chopped
  • Few ribs celery from the heart, chopped
  • 1 red chile pepper, thinly sliced
  • 4 cloves garlic, chopped or very thinly sliced
  • 1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
  • Salt and freshly ground black pepper
  • Pinch saffron threads (about 20)
  • 1 1/2 teaspoons smoked sweet or sweet paprika
  • 1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies


Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator. (When she made this, it was for cooking ahead. If you are going to eat that night, you do not need to put it in the fridge.)


Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.


Chop up your veggies  


While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. (I had never bought chorizo before. Rachael used the kind that you actually chop up. Comes in a casing that you have to peel away. I think either kind works.)

Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. 


Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal. (Again, this is if you want to make it ahead.)


Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.


Done. It has great flavor and an awesome kick. Try this!
Pin It

2 comments:

  1. What Rachael Ray book is this from? I'm going to try it tomorrow OOOOOOR you can cook it for me :)

    ReplyDelete
  2. Yum Yum! That looks so good. Thanks for sharing!

    ReplyDelete