Sopa de Arroz y Pollo

Name: Sopa de Arroz y Pollo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 tbsp olive oil; 1.5 lbs bone-in chicken thighs, trimmed; 1 yellow onion, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 6 cups chicken broth; 3/4 cup white long-grain rice, rinsed; 2 tbsp fresh lime juice

A comforting Cuban chicken and rice soup featuring a fragrant garlic pepper sofrito and tender simmered rice.

55 minEasyServes 6340 cal/serving

CubanSoupStovetopStandardHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

2 tbsp olive oil
1.5 lbs bone-in chicken thighs, trimmed
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
6 cups chicken broth
3/4 cup white long-grain rice, rinsed
2 tbsp fresh lime juice

Instructions

1

Heat 2 tbsp olive oil in a large Dutch oven over medium heat.
2

Add 1.5 lbs trimmed bone-in chicken thighs and sear for 5 minutes per side until browned, then remove to a plate.
3

Add 1 diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves to the pot and cook for 5 minutes until tender.
4

Stir in 1 tsp ground cumin and 1 tsp dried oregano and cook for 1 minute until fragrant.
5

Return chicken to the pot, pour in 6 cups chicken broth, and bring to a simmer.
6

Cover and cook for 20 minutes until chicken reaches an internal temperature of 165 degrees F.
7

Transfer chicken to a board, shred the meat, discard bones, and stir meat back into the soup.
8

Add 3/4 cup rinsed white long-grain rice, cover, and simmer for 15 minutes until rice is tender.
9

Stir in 2 tbsp fresh lime juice before serving hot.

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Questions

How much time should I plan for Sopa de Arroz y Pollo?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 6 (20 minutes): "Cover and cook for 20 minutes until chicken reaches an internal temperature of 165 degrees F."

What internal temperature should Sopa de Arroz y Pollo reach?

For Sopa de Arroz y Pollo, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Sopa de Arroz y Pollo?

Step 2 reads: "Add 1.5 lbs trimmed bone-in chicken thighs and sear for 5 minutes per side until browned, then remove to a plate." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use chicken breasts instead of chicken thighs in Sopa de Arroz y Pollo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Sopa de Arroz y Pollo uses 1.5 lbs bone-in chicken thighs, trimmed.

Is Sopa de Arroz y Pollo gluten-free?

Yes. As written, nothing in the ingredient list for Sopa de Arroz y Pollo is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Serve it with

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