Spicy Chicken And Rice Soup Recipe - Cooking Index
Spicy Chicken And Rice Soup Recipe - Cooking Index
Makes a thick soup, almost a stew consistency. It is slightly spicy. If you want it spicier, use hotter salsa, more chili powder, more cayenne, and/or more jalapeņo sauce.
Type: Chicken, Poultry| 1 tablespoon | 15ml | Oil |
| 2 | Chicken thighs - skinned, boned, | |
| And cut into 1/2" pieces | ||
| 1 | Onion - diced (large) | |
| 4 | Garlic cloves - minced | |
| 1 | Frozen chopped spinach - (10 oz) - thawed | |
| 1 | Chicken broth - low sodium | |
| 3/4 cup | 177ml | Salsa - medium heat |
| 1/2 teaspoon | 2.5ml | Jalapeño sauce |
| 2 tablespoons | 30ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1 | Stewed tomatoes, | |
| (or 1 can Ro*Tel diced tomatoes | ||
| With green chiles) | ||
| 1 | Bay leaf | |
| 2/3 cup | 106g / 3.7oz | Raw brown rice |
Put oil in very hot pan, add chicken, onion and garlic. Stir-fry rapidly until chicken is lightly browned and sealed on all sides.
Put in 3 1/2-quart crock pot with all other ingredients. Add enough water to fill the pot to 3/4 or more. Cook on LOW all day.
Whoever gets home from work first, stir it and check the water level. If you need to add more water, be sure and turn the pot to HIGH, and cover.
Serve with a spoonful of fat-free sour cream and some chopped green onion on the soup.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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