Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1 tablespoon white vinegar
- Juice of 1 lemon
- 2 tablespoons crushed garlic
- 1 large yellow onion, diced
- 1 large tomato, quartered
- 8 cups chicken broth
- 1 and ½ cups medium-grain rice
- 2 carrots, diced
- 1–2 small potatoes, diced
Instructions
- Marinate the chicken with vinegar, lemon juice, and seasonings for at least one hour.
- Brown the marinated chicken in olive oil in an 8-quart stock pot; then set aside.
- Sauté onions and tomatoes in the same pot before adding the chicken back in.
- Pour in the chicken broth and water; bring to a boil and then simmer for about an hour.
- Add rice and carrots; simmer for an additional 30 minutes until rice is tender.
- Incorporate diced potatoes; cook for another 15-20 minutes until all ingredients are well-cooked.
- Let the soup rest before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Cape Verdean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg