Chicken rice pot with paprika

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the chicken inside and out. Boil 1 1/2 litre of water with 1 teaspoon of salt, peppercorns and bay leaf. Add chicken, bring to the boil, cover and simmer for about 1 1/2 hours. In the meantime prepare rice in boiling salted water according to package instructions. Clean or peel the soup greens. Cut carrots into slices.

2. 2

   Chop celery roughly. Cut leek into rings. Clean, wash and cut the peppers into pieces. Drain rice if necessary. Take the chicken out of the broth. Degrease broth if necessary and pour through a sieve. Stir tomato paste into the stock, bring everything to the boil and add prepared vegetables. Cook for about 30 minutes. Wash the parsley, pluck the leaves from the stalks and chop finely. Remove chicken meat from skin and bone and cut into cubes. Add to the soup together with the rice and heat up.

3. 3

   Degrease broth if necessary and pour through a sieve. Stir tomato paste into the stock, bring everything to the boil and add prepared vegetables. Cook for about 30 minutes. Wash the parsley, pluck the leaves from the stalks and chop finely. Remove chicken meat from skin and bone and cut into cubes. Add to the soup together with the rice and heat up. Season soup with salt, pepper and stock. Stir in parsley

Nutrition Facts

KCAL
560 kcal

CARBS
36 g

FATS
23 g

PROTEINS
53 g