Cuisine: chicken

Source: Joe George

Prep time: 45 minutes

Number of servings: 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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