Lemony chili chicken and rice soup

Lemony chili chicken and rice soup

More on
Cocorico Chicken Range

Editorial on


Recipes, Simple

Make this for the colder days

What you’ll need

  • ¼ cup olive oil
  • 5 cloves garlic, thinly sliced
  • Juice of 1 lemon
  • 2 tsp red pepper flakes
  • 1 medium onion, finely chopped
  • 150g white rice
  • 1 kg Cocorico chicken breasts
  • 3 cups spinach
  • 2 parsley sprigs

How to make it

  1. To make the lemony chili oil, heat ¼ cup of olive oil in a saucepan over medium heat. Place in the sliced garlic and sauté until golden. Remove from the heat and place in a heat-proof bowl. Add in the juice of 1 lemon and the red pepper flakes.
  2. Add the onions to the saucepan and drizzle in 1 tsp of olive oil. Swirl the onions until slightly golden. Add in 2 liters of water along with the rice and chicken breasts. Bring the water to a boil, then reduce to a simmer. The chicken should take 20 minutes to cook.
  3. Once cooked through, remove the chicken from the saucepan and place on a cutting board. Shred the chicken with a knife and fork.
  4. Add the chicken back to the saucepan along with the spinach. Add 1 tbsp of sea salt. Simmer for 5 minutes.
  5. Remove from heat and divide the soup into bowls. Drizzle each bowl with the lemony chili oil. Garnish with parsley sprigs.

Scroll Up
[ivory-search id="2323" title="Default Search Form"]