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Chicken and Rice Soup with Garlicky Chile Oil Recipe | Bon Appet
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Brief Description
Chicken Soup
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Main Ingredient
Chicken
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
https://www.bonappetit.com/recipe/chicken-and-rice-soup-with-garlicky-chile-oil
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jan 05, 2020
Number of Servings:
Ingredients:
- 1 - small onion
- 6 - garlic cloves
- 1/4 - cup plus 2 Tbsp. vegetable oil
- 2 - tsp. crushed red pepper flakes
- 1 - lb. skinless, boneless chicken thighs
- - tsp. kosher salt, divided
- 1 - large bunch Tuscan kale
- 1 - lemon
- 3 sprigs - dill
- 2/3 cups - white short grain rice
- 1 - small onion
- 6 - garlic cloves
- 1/4 - cup plus 2 Tbsp. vegetable oil
- 2 - tsp. crushed red pepper flakes
- 1 - lb. skinless, boneless chicken thighs
- - tsp. kosher salt, divided
- 1 - large bunch Tuscan kale
- 1 - lemon
- 3 sprigs - dill
- 2/3 cups - white short grain rice
Directions:
Get some prep out of the way. Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.nnTime to make the garlic-chile oil! (Doubling or tripling it wouldn\'t be a bad idea, just saying.) Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it\'s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.nnCook onion in garlic oil in pot over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.nnPour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.nnUsing tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).nnStrip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.nnAdd kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.nnRemove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.nnDivide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.
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