Another of those, let’s just randomly choose a recipe from someplace we trust and see what happens. Of course we tweaked as we made to make it a bit better. Overall, it just needed a bit more flavor then we were thinking it would deliver. Our recipe is based on the Bon Appetit’s Chicken and Rice Soup with Garlicky Chili Oil. We recreate it here and offer some suggestions if we were to make it again and show where we changed it. Ingredient List:
- 1 small yellow, sweet onion finely diced
- 12 cloves of garlic, thinly sliced
- 1 C. arborio rice, rinsed
- 1/2 C. canola oil
- 2 pinches smoked, flaked Chipotle
- 6 C. water
- 2 C. chicken broth
- 1 bouillon cube
- 1 lb chicken thighs
- 1 bunch kale, cleaned from rib and finely sliced
- lemon
- dill
- salt and pepper
To make the chili oil, we roughly doubled the recipe because we really like garlic, chili, and oil.
Add canola oil and garlic to a cold dutch oven. Swirl and cook until just starts to turn golden. Remove from heat to a bowl leaving a bit of oil in the pot. Add chilies to the oil and let set while the rest of dinner cooks.
With the leftover oil in the pan, add the onions and cook until translucent (5ish minutes). Add the rice and saute like you would for a risotto. Add the chicken thighs to get a slight sear on it. Add the liquid and bouillon cube and simmer for about 20 minutes. Remove chicken shred with a couple forks. Add shredded chicken and kale and simmer for about 5 minutes.
Allocate soup to the bowls and top with lemon juice, dill, salt and pepper to taste. Serve with the chili, garlic oil
Here’s what we changed:
- Saute rice
- Substitute stock for some of water
- Double oil
- Add bouillon
Here what we would change going forward:
- Don’t rinse rice
- Substitute a ton of stock for water instead of partial and bouillon (it just needs more body)
Thanks Basically for publishing your recipes. Lemon juice and oil provide nice complements. I know its a quick soup but needs a bit more body somewhere.
Working Dad Cooks 