Chowder: Catalan Chicken Chowder
Source of Recipe
BHG.com
Recipe Introduction
"The Spanish theme of this chunky chicken chowder is provided by package of saffron-flavored rice mix, artichoke hearts, roasted red sweet peppers, and toasted almonds."
List of Ingredients
1 5-ounce package saffron-flavored yellow rice mix
8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 teaspoons olive oil
1 14-1/2-ounce can diced tomatoes
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 of a 14-ounce can (about 3/4 cup) artichoke hearts, drained and quartered (about 3/4 cup)
1/2 cup frozen baby sweet peas
1/2 of a 7.25-ounce jar roasted red sweet peppers, drained and cut into strips
2 tablespoons slivered almonds, toasted
Recipe
. Prepare rice according to package directions; set aside and keep warm. Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink.
2. Add tomatoes, chicken broth, and artichoke hearts. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Add peas and red pepper strips. Cook 3 to 4 minutes more or until heated through.
3. To serve, divide soup among individual serving bowls. Spoon a mound of the cooked rice in the center of each bowl. Sprinkle with almonds.
YIELD: Makes 4 main-dish servings.
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