Ingredients:
- 5 oz spanish chorizo, chopped or crumbled, casing removed (recommended : gaspar's or trois petit cochons)
- few ribs celery from the heart, chopped
- pinch saffron threads (about 20)
- 1 (15-oz) can fire-roasted diced or crushed tomatoes or 1 (15-oz) can diced tomatoes with green chilies
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.9 Kcal (1938 kJ) | ||
| Calories from fat | 213.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.77g | 37% | |
|---|---|---|---|
| Cholesterol | 94.92mg | 32% | |
| Sodium | 1115.53mg | 46% | |
| Potassium | 959.41mg | 20% | |
| Total Carbs | 30.01g | 10% | |
| Sugars | 10.45g | 42% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 33.86g | 68% | |
| Vitamin C | 29.9mg | 50% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.6mg | 3% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.12 Kcal (377 kJ) | ||
| Calories from fat | 41.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 37% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 32% | |
| Sodium | 217.18mg | 46% | |
| Potassium | 186.78mg | 20% | |
| Total Carbs | 5.84g | 10% | |
| Sugars | 2.03g | 42% | |
| Dietary Fiber | 0.94g | 19% | |
| Protein | 6.59g | 68% | |
| Vitamin C | 5.8mg | 50% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.1mg | 3% | |
| Calcium | 12.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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