Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1 tablespoon white vinegar
- 1 lemon (juiced)
- 1 large yellow onion (diced)
- 2 carrots (diced)
- 2 potatoes (diced very small)
- 8 cups chicken broth
- 1 and 1/2 cups medium-grain rice
- Olive oil
- 2 tablespoons crushed garlic (divided)
- 2 teaspoons kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 bay leaves
Instructions
- Marinate the chicken thighs in vinegar and lemon juice for at least 1 hour.
- Season the marinated chicken with salt, pepper, paprika, garlic, and olive oil.
- Brown the seasoned chicken in an 8-quart stock pot over medium heat.
- Sauté diced onions and quartered tomatoes in the same pot until softened.
- Add the browned chicken back into the pot along with chicken broth and water; bring to a boil then simmer for 1 hour.
- Shred the chicken and return it to the soup. Add rice and diced carrots; simmer for an additional 30 minutes.
- Finally, add diced potatoes and cook until tender before resting for 20–30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Cape Verdean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 2g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg