Chicken Andouille Spanish Rice Soup Food

SPANISH CHICKEN AND RICE SOUP

Steps:

• Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.
• Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.
• While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
• To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

TRADITIONAL SPANISH RICE SOUP

Steps:

• Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
• After 2 minutes, add in 1 small onion finely diced, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, once the onion is translucent, about 3 minutes, add in 1 cup uncooked round rice, mix together and cook the rice for about 2 minutes while mixing continuously, then add in 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 6 1/2 cups vegetable broth, 1/4 tsp saffron threads and 1 sprig fresh rosemary, raise the heat to a high heat, mix together and bring to a boil, then place a lid on the stock pot and lower the heat to a low-medium
• While the soup is cooking, make the hardboiled eggs, add in 2 eggs into a sauce pan, fill with cold water, about 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once it comes to a boil, place a lid on the sauce pan and turn off the heat, let the eggs sit there between 11 to 12 minutes to get perfectly hardboiled eggs
• After simmering the soup for 18 minutes with the lid on, the rice should be perfectly cooked, remove the stock pot from the heat
• Transfer the soup into shallow bowls, top off each one with the hardboiled eggs (roughly chopped) and a generous portion of finely chopped parsley, serve at once, enjoy!

MEXICAN CHICKEN RICE SOUP

Steps:

• Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).
• Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.
• Stir in the tomato sauce, onion powder, garlic powder and dried parsley.
• Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.
• Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.
• Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing.
• Fluff rice using a fork and serve.
• Make Mexican Brown Rice (recipe above)
• Chop or shred chicken. Chop or shred your poached or store-bought rotisserie chicken and set aside.
• Heat oil in large saucepan or Dutch oven and saute the onion for 2 to 3 minutes, then add in the minced garlic and saute for another 1 to 2 minutes.
• Stir in the chicken, tomatoes and seasoning. Add in the torn pieces of chicken, chopped tomatoes, jalapeno slices and cumin with the onions and stir.
• Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Place lid on pot and simmer on low heat for 30 minutes. If you're adding 1/3 cup lime juice, you'll turn off the heat and stir in the lime juice
• Spoon 1/4 cup Spanish Brown Rice in each bowl, then ladle soup over rice.
• Garnish each bowl of chicken rice soup generously with avocado, chopped cilantro, and lime wedges.

ANDOUILLE SAUSAGE SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

SPANISH RICE WITH ANDOUILLE SAUSAGE AND CHORIZO

Steps:

• Dice the onion and garlic.
• In a large skillet, add the oil and heat over medium heat.
• Add the garlic, then a min or so later, add the onion.
• Cook until becomes transparent.
• Add the chorizo and stir.
• Cook until the chorizo is cooked and crumbled.
• Add the sazon and the sofrito.
• Stir and let simmer for 2 minutes
• Add the chicken stock and water.
• Spray the crockpot with cooking spray and add the rice.
• Pour in the stock and stir well.
• Add the sausage of your choice sliced.
• Stir well, and cover.
• On low, cook for 1 hr 30 mins to 2 hours.
• Stir again and serve.

CHICKEN & SPANISH RICE SOUP

Steps:

• 1. Dice onions and sauté in soup pan in 1 tsp oil until soft (about 3 minutes).
• 2. Add Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil.
• 3. Cut chicken into small pieces (or use shredded), season with Tony Chachere's More Spice, add to simmering soup and cook until chicken is done (About 15 minutes).
• 4. Add Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes.
• 5. Serve with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc.