Adobe Chicken Chowder With Red Wahini Rice
I'm not a chicken-eating kind of girl, but if I were, this might be the next soup recipe I tried! With a little tweaking, I think I might be able to come up with a vegan alternative. But, here it is, "cluck" and all, for the rest of you. This recipe was shared at nancyskitchen.com in response to a request from someone who had had a similar soup at California Pizza Kitchen. From here on out, the notes are from George Atkinson. (See source info. below).
We discovered this soup when the company called Organic to Go inherited the recipe from the Briazz Company, which it purchased in the summer of 2005. A unique corn and chicken chowder made with chicken, toasted sweet corn and fire-roasted green chilies, we found it warming and satisfying and we wanted to make it a part of the menu at Organic to Go. So we found a way to make it using all natural and organic ingredients. The soup takes its name from the earthy red tone that comes from red Wahini rice, a natural reddish-brown aromatic rice related to Basmati; this key ingredient is available at natural food stores.
Makes 4 servings
2 Tablespoons organic canola oil
1 small onion, peeled and thinly sliced
1 medium red bell pepper, seeded and sliced
4 cloves garlic, finely chopped
1 (2-ounce) can fire-roasted green chilies
1 medium jalapeño pepper, seeded and finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (8-ounce) boneless free-range chicken breast, thinly sliced
1 quart (4 cups) organic chicken broth
1 cup fresh or frozen organic corn kernels
1/2 cup Red Wahini rice
1/2 cup organic heavy cream
4 green onions, thinly sliced
6 sprigs fresh cilantro, finely chopped
2 Tablespoons fresh-squeezed lime juice
kosher salt, to taste
additional cilantro leaves for garnish
Put the vegetable oil in a heavy-bottomed pot over medium-high heat and sauté the onion, red pepper, and garlic until the vegetables are soft and beginning to color.
Add the green chilies, the jalapeño pepper, the smoked paprika, cumin and black pepper and sauté, until the vegetables are heated through, a few minutes more.
Add the chicken and cook 5 minutes, turning the chicken pieces three or four times as they begin to brown.
Pour in the chicken broth and bring the soup to a full rolling boil.
Stir in the corn kernels and the rice, reduce heat to low and simmer until the rice is very tender, about 45 minutes.
Stir in the heavy cream, green onion, cilantro and lime juice then season the soup to taste with kosher salt.
Transfer soup to serving bowls and top with cilantro leaves.
Posted by LuAnn
Source: George Atkinson, Northwest Essentials; shared by Linda D. at nancyskitchen.com.