Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/4 cup broken vermicelli or thin spaghetti,

  3. 1 inch pieces 1/2 cup long-grain white rice

  4. 1 quart chicken stock

  5. 2 pieces boneless, skinless chicken breast, rinsed

  6. 1 small white or yellow onion, peeled and halved

  7. 2 tablespoons fresh flat-leaf parsley leaves, finely chopped

  8. 2 fresh bay leaves

  9. 1 tablespoon extra-virgin olive oil

  10. 5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)

  11. 1 large Spanish yellow onion, chopped

  12. 2 carrots, peeled and chopped Few ribs celery from the heart, chopped

  13. 1 red chile pepper, thinly sliced

  14. 4 cloves garlic, chopped or very thinly sliced

  15. 1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers Salt and freshly ground black pepper Pinch saffron threads (about 20)

  16. 1 1/2 teaspoons smoked sweet or sweet paprika

  17. 1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback