Thanks to the addition of aromatic greens, ordinary chicken soup with rice and vegetables turns out to be more interesting in taste.
Cooking time
General
1 hour 15 minutes
(your participation is required)
15 minutes.
Number of servings
4
Ingredients
Chicken breast fillet
500 g
Bulb onions
1 piece
Green chili pepper
2 pieces
Garlic
4 cloves
Carrot
2 pieces
Potato
2 pieces
Basmati rice
150 g
Vegetable oil
1 tbsp. spoon
Fresh cilantro
30 g
Ground black pepper
taste
Preparation
-
1.
Place the chicken breast fillets in the pan. Fill with water. After boiling, skim off the foam and simmer the broth over low heat for about 25 minutes. Strain the broth.
-
2․
Chop the onion. Remove the seeds from the chiles. Grind one pepper and three cloves of garlic. Slice the boiled chicken, potatoes and carrots into small pieces. Rinse the rice. Squeeze the juice out of the lime.
-
3․
Heat oil in a thick bottom pan. Fry the onion, chopped chili and garlic until soft.
-
4.
Add potatoes, carrots, rice and chicken to the pan. Mix thoroughly.
-
5.
Pour in 1 liter of broth. After boiling, cook over low heat, covered, for about 20 minutes until the vegetables are tender.
-
6․
Combine remaining broth, chili, garlic, lime juice and cilantro. Grind with a blender until smooth.
-
7․
Stir pureed greens into soup. Boil for 5 minutes. Season with salt and pepper.
Add water if desired.
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