Colombian Chicken and Rice Soup
Chicken pieces simmered in eight cups of water with carrot, garlic and green onion, then rice and potato added for the second half. An hour, six bowls, and half a cup of rice is all it takes.
Servings: 6
Calories: 375kcal
Ingredients
- 6 chicken pieces on the bone gives a better broth
- ½ cup rice
- 2 potatoes
- 1 or 2 garlic cloves
- ½ cup carrot
- 1 green onion stalk
- 8 cups water
- ½ cup peas
- Salt and pepper to taste
- Cilantro to finish
Instructions
- Wash the potatoes, carrot, green onion and garlic thoroughly.
- Slice the potato, and dice or finely chop the carrot, green onion and garlic.
- In a pot, put the water with the chicken, carrot, green onion and garlic. The rice, potato, peas and cilantro stay out for now.
- Cook for about 25 minutes, until the chicken is nearly done.
- Add the rice, the potatoes and the peas, and carry on cooking for another 25 minutes. The peas go in here rather than at the start, because fifty minutes turns them to mush.
- Season with salt and pepper to taste.
- Serve hot with fresh cilantro on top.
Notes
- For a quicker version, use a pressure cooker: the first stage with the chicken takes only 7 minutes, and 10 more once the rice goes in.
- Half a cup of rice in eight cups of water is deliberate. Rice keeps swelling after the pot comes off the heat, and more than this turns the soup into a porridge by the time it reaches the table.
- The cilantro goes on at the end, not in the pot. Boiled for fifty minutes it loses everything it was there for.
Nutrition
Calories: 375kcal | Carbohydrates: 28g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 498mg | Potassium: 606mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2059IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 2mg