Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1 tablespoon white vinegar
- Juice of 1 lemon
- 8 cups chicken broth
- 1 large yellow onion (diced)
- 2 carrots (diced)
- 1-2 small potatoes (diced)
- 1 and 1/2 cups medium-grain rice
- Olive oil (extra virgin), salt, pepper, paprika, garlic, bay leaves
Instructions
- Marinate chicken thighs with vinegar, lemon juice, salt, pepper, paprika, garlic, bay leaves, and olive oil for at least one hour.
- In an 8-quart stock pot, heat olive oil over medium heat; brown the marinated chicken thighs for about 2–3 minutes on each side.
- Add diced onion, quartered tomato, and bay leaves; sauté until onions are translucent.
- Pour in chicken broth and enough water to fill the pot three-fourths full; bring to a boil then lower the heat to simmer for one hour.
- Shred the cooked chicken and return it to the pot along with diced carrots and rice; simmer for another 30 minutes.
- Finally, add diced potatoes and cook for an additional 15–20 minutes until everything is tender.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Cape Verdean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg