Mexican soup with chicken and rice

-3 tablespoons olive oil
-salt and freshly ground black pepper
-500g chicken breasts, cut into small cubes
-1 onion, diced
-1 red or green bell pepper, diced
-handful chopped black olives
-3 cloves garlic, minced
-1 + 1/2 teaspoon chili powder
-1 teaspoon dried oregano
-1/2 teaspoon dried thyme
-1/2 cup of rice, rinse well under cold water
-1.2 liters of chicken stock
-250 g of tomato salsa
-corn 1 ear of corn
-fresh cilantro
-slices of lime
-sour cream

Heat 1 tablespoon oil over medium heat, saute the chicken until browned. Remove and pass on to a dish, set aside.
Add to the pan 2 more tablespoons of oil and fry the onion, pepper, garlic and olives VM for 5 minutes. Season with salt and pepper.
Stir in chili powder, oregano, thyme, add to the vegetables.
Add rice and fry for 3 minutes.
Return the chicken back, mix
Tide broth, add salsa and corn. Bring to a boil and simmer for 30 minutes.
Serve with cilantro, cheese, sour cream and lime.



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