Colombian-Style Chicken Soup
with Chicken Thighs, Peppers, Potatoes & Rice
- Milk
Inspired by members of our own HelloFresh community, we’re proud to share this delicious limited-time dish in celebration of Hispanic Heritage Month. Soup in any form is a comforting, cozy meal, but this one, hailing from Columbia, is extra special. We use the most flavorful cut of chicken, the thigh, seared with a classic sofrito: onion, garlic, and bell pepper. Add tomato, potato, seasonings, and stock, and simmer it all in one pot until the chicken is falling-off-the-bone tender. You’ll serve it, Colombian style, with a perfect mound of buttery rice in the middle and the soup ladled around it.
Ingredients
1 unit
Green Bell Pepper
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Tomato Paste
1 unit
Onion
10 ounce
Diced Skinless Dark Meat Chicken
1 teaspoon
Cumin
2 unit
Chicken Stock Concentrate
3 clove
Garlic
1 unit
Tomato
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and dice onion into ¼-inch pieces. Core and dice bell pepper into ½-inch pieces. Peel and mince or grate garlic. Dice tomato into ½-inch pieces. Dice potatoes into 1-inch pieces. Roughly chop cilantro.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Heat a drizzle of oil in a large pot over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened, 4-6 minutes.
Add garlic and tomato; season with salt and pepper. Cook, stirring occasionally, until garlic is fragrant and tomato is slightly softened, 1-2 minutes more.
Open package of chicken* and drain off any excess liquid.
Add chicken, potatoes, half the Fry Seasoning, half the garlic powder, and half the cumin to pot with veggies. Season with salt and pepper.
To pot with chicken and veggies, stir in stock concentrates, tomato paste, remaining Fry Seasoning, remaining garlic powder, remaining cumin, and 2½ cups water (4½ cups for 4 servings). Stir to combine.
Increase heat to high and bring soup to a boil. Cook, stirring occasionally, until chicken is cooked through and potatoes are fork-tender, 15-18 minutes.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice and soup between shallow bowls. Garnish with cilantro and serve. TIP: For a traditional presentation, spray the insides of two small bowls with nonstick cooking spray (or lightly rub with oil), then pack with rice. Carefully invert into shallow bowls, then slowly lift away small bowls. Ladle soup around rice, garnish with cilantro, and serve.
