Zesty Chicken Soup with Tomatoes and Rice

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 1/4 kg chicken pieces (legs, thighs or wings)
• salt & freshly ground black pepper
• 8 cups water
• 250-300 g ripe tomatoes, diced or 1 (400 g) can tomatoes, diced
• 3 cloves garlic, chopped
• 1 teaspoon paprika
• 1/4 teaspoon turmeric
• 2 pale green squash or zucchini, diced
• 1/2-3/4 cup long-grain rice or basmati rice
• 1/3 cup chopped parsley or coriander
• cayenne pepper

Directions

1. 1

   Heat oil in a large, heavy soup pot or stew pan.

2. 2

   Add onion and saute over medium heat until golden.

3. 3

   Add chicken, sprinkle with salt and pepper and saute 7 minutes.

4. 4

   Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.

5. 5

   Skim foam from surface.

6. 6

   Cover and simmer 45 minutes, skimming fat occasionally.

7. 7

   Add squash and cook for 10 minutes or until zucchini and chicken are tender.

8. 8

   In a separate saucepan, bring 4 cups water to a boil and add salt.

9. 9

   Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.

10. 10

    Drain well.

11. 11

    Rinse with cold water if cooking it ahead, and drain well.