Total Time: 50 mins Servings: 6
Recipe by: Jessica B. Gebhart, RDN, LD
Ingredients:
- 1 tablespoon cooking fat (ghee, avocado oil, vegetable oil, etc.)
- 1 large yellow onion
- 1 large carrot
- 1 cup chopped root vegetable(s) (turnip, parsnip, beet, sweet potato, etc.)
- 4 garlic cloves, smashed and roughly chopped
- 1 (4 oz) can green chiles
- 4 teaspoons ground coriander
- 2 teaspoons ground cardamom
- 1 (14.5 oz can) petit diced tomatoes
- 4 bone-in chicken breasts or 6 bone-in thighs or ½ a whole chicken
- 1 ½ quarts water or chicken broth
- ¾ cup jasmine or basmati rice
- 2 tablespoons lime juice
- Thinly sliced radishes, chopped spinach or baby greens, and/or sliced red cabbage, to serve
- Harissa or hot sauce to serve (optional)
- 1 bunch cilantro, chopped to serve (optional)
Directions:
- In a large pot over medium heat, heat the oil till simmering, then add the onion and ½ teaspoon salt. Cook for 3-4 minutes. Then, add the carrots and root vegetables and cook for 5 more minutes. Add the garlic, chiles, coriander, cardamom, and diced tomatoes. Cook until the spices and garlic are fragrant.
- Add the chicken and water or broth and bring to a boil. Lower the heat and cover. Cook until the chicken registers 160 °F on a meat thermometer, about 30 minutes.
- Meanwhile, make the rice. In a small sauce pan, combine the rice with 1 ½ cups water. Bring to a boil. Reduce to low, cover, and cook for 15 – 20 minutes. Remove from the heat. Take off the lid and lay a clean dish towel over the pot. Then replace the lid and let sit till you are ready to serve.
- Transfer the chicken to a plate. When it is cool enough to handle, shred the meat into bite-sized pieces and discard the skin and bones. Return the chicken to the pot and add the lime juice. Taste and season with salt and black pepper to taste.
- Serve with a scoop of rice in a bowl. Ladle the soup over the rice and top with radish, greens, cabbage, and cilantro and hot sauce if using. Enjoy!