BuffaloSpree.com's Recipe of the week: Chicken and Rice Soup with Saffron, Lime, Jalapeno, and Cilantro



 

makes 2 quarts

 

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 tablespoons minced jalapeno
1 teaspoon minced garlic
1 teaspoon saffron, crushed
1 pound chicken breast, diced
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/4 cup fresh lime juice
3 tablespoons chopped cilantro

 

Directions

Heat the olive oil over medium-high heat in a heavy soup pot. Add the onion, jalapeno, and garlic; saute for 2 minutes. Add the saffron and diced chicken; saute 3-4 minutes. Stir in the chicken stock, salt, and pepper. Bring the soup to a boil, then lower it to a simmer; skim any impurities that rise to the surface. Simmer the soup for 20 minutes. Stir in the cooked rice and the lime juice. Return the soup to a simmer and cook the soup another 10 minutes. Stir in the chopped cilantro and serve while hot.

 

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