Chicken and Heirloom Red Rice Soup
1+1/2 lb boneless, skinless chicken thighs
1 cup uncooked heirloom red rice
6 cups chicken broth
3 large carrots, chopped
1 red onion, chopped
6 cloves of garlic, minced
2 tsp olive oil
2 tsp dried Mexican oregano
1 tsp smoked paprika
1 tsp dried cumin
1/2 tsp dill weed
Cut the chicken into several even-sized pieces. Place the chicken in a large pot of boiling water, bring back to a boil, and then turn down the heat and simmer for 8-10 minutes. Check with a meat thermometer to ensure doneness – 165 degrees for the internal temperature is the standard for safety. Let the chicken cool, and then shred it into bite-sized pieces with a fork. Store in the fridge until you’re ready to add it to the soup.
Combine the rice with the broth, bring to a boil, reduce heat to simmer, and set a timer for about 20 minutes. Meanwhile, combine the garlic, onion, pepper and carrots with 2 tsp olive oil, and sweat the vegetables (cook them, covered) over medium heat until tender, stirring frequently. It should take about 10 minutes, but be sure to check earlier. Set aside until the rice is mostly tender, then add the additional broth, chicken, vegetables, herbs and spices, and simmer 20-30 minutes until the flavors are well combined.