Ingredients
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1 cup White Rice
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4 cups Chicken Stock
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2 Chicken Breasts
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2 Tbsp Olive Oil
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2 stalks Celery
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4 Carrots
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3 Tomatoes
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1 Onion
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1 bunch Fresh Cilantro
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1 bunch Fresh Parsely
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2 Tbsp Yellow Curry Powder
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1 Lemon
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2 Apples
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1/4 tsp Nutmegor mace or allspice
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to taste Black Pepper
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to taste Salt
Directions
Steps
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1
Done
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Make the RiceMake the rice on the stove top or in an intant pot or rice cooker. |
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2
Done
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Sautte the ChickenPat the chicken breasts dry. Season with salt. Heat the olive oil in a deep pan and sauté on medium-high heat, about 5 minutes on each side. (Inside temperature should be 165°F / 73.8°C). Don't move or flip the chicken around, otherwise the crust will not be crispy. Remove and set aside to rest. |
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3
Done
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Prepare the SoupIn a large pot, add the chicken stock on medium heat. Peel and slice the carrots. Peel and dice the onion. Dice the celery. Add to the stock and let cook 10 minutes. Cut and remove the seeds of the tomatoes. Dice (if desired, remove the peel). Add to the stock. Add all the spices and the juice of 1 lemon. Peel and chop the apples and add. Chop up the fresh herbs and add. Let simmer on medium to medium low for 30 minutes. Then add the chicken and the rice last. Season with salt and pepper. Let simmer another 5 minutes and serve. |
