Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1 tablespoon white vinegar
- 1 lemon (juiced)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 bay leaves
- 2 tablespoons crushed garlic (divided)
- 1 tablespoon olive oil (extra virgin)
- 1 large yellow onion (diced)
- 1 large tomato (quartered)
- 8 cups chicken broth
- 2 bouillon cubes
- 2 carrots (diced)
- 1-2 potatoes (diced very small)
- 1 and ½ cups medium-grain rice
Instructions
- Marinate chicken with vinegar, lemon juice, salt, pepper, paprika, garlic, and olive oil. Let it sit for at least an hour.
- Brown the marinated chicken in a stock pot with olive oil for about 3 minutes on each side.
- Sauté diced onions and tomatoes in the same pot until softened.
- Add the seasoned broth and water; bring to a boil before simmering for one hour.
- Shred the cooked chicken and return it to the pot along with rice and diced carrots; simmer for another 30 minutes.
- Stir in diced potatoes and cook until tender.
- Let the soup rest before serving hot.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Cape Verdean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg