Sopa tradicional y contundente de pollo y arroz en 51 minutos

Ingredientes

• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced into rounds
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup long-grain white rice, rinsed thoroughly
• 8 cups low-sodium chicken bone broth
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh lemon juice

Preparación

1. 1

   Heat the olive oil and 1 tbsp of butter over medium high heat in your Dutch oven. Add the chicken cubes in a single layer and sear until golden brown on all sides (about 5-7 minutes). Remove the chicken to a plate, but leave the brown bits in the pot.

2. 2

   Lower the heat to medium and add the remaining tablespoon of butter. Toss in the diced onion, sliced carrots, and diced celery. Sauté for 6-8 minutes until the onions are translucent and smell sweet.

3. 3

   Stir in the minced garlic and dried thyme. Cook for 60 seconds until the aroma fills the kitchen. Be careful not to brown the garlic, or it will turn bitter.

4. 4

   Pour in the chicken bone broth. Use your wooden spoon to scrape the bottom of the pot, releasing the browned fond into the liquid.

5. 5

   Add the rinsed white rice and the seared chicken (along with any juices on the plate) back into the pot. Toss in the bay leaf.

6. 6

   Bring the liquid to a boil, then immediately reduce to a simmer. Cover and cook for 15-20 minutes until the rice is tender and the broth has thickened slightly.

7. 7

   Turn off the heat. Stir in the heavy cream, fresh lemon juice, and chopped parsley.

8. 8

   Season with kosher salt and cracked black pepper. Taste it, and add another squeeze of lemon if it feels too heavy.