Adobe Chicken Chowder With Red Wahini Rice

Adobe Chicken Chowder With Red Wahini Rice
Source: George Atkinson, Northwest Essentials
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. Serve hot