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Bomba Rice Soup with Saffron Chicken and Red Peppers

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This is a hearty winter soup, the addition of the garlic paste, compliments the rice sweetness and richness of the saffron, a very satisfying winter dinner, don’t bank on there being any leftovers.

READY IN
60 minutes
PREP TIME
20 minutes
COOKING TIME
40 minutes
SERVES
4/6 Servings

Print Recipe
INGREDIENTS TO GET READY
60ml x Garlic infused olive oil
500g x Skinless boned chicken thighs (cut each into 4)
2x Onions (finely chopped)
2 x Romano peppers (seeded & finely sliced)
2 x Large round vine tomatoes (deseeded & diced)
100ml x Dry sherry
2l x Hot Chicken stock
2g x Saffron strands
20g x Parsley
80g x Garlic cloves (smash & chop)
200g x Bomba rice
Salt & pepper
100g x Piquillo peppers in garlic
PUT IT TOGETHER
1. Heat 20ml of garlic oil in a large saucepan, generously season the chicken, brown on all sides, drain and set aside.
2. Heat 20ml of oil in the same pan and add the chopped onion and peppers, soften until golden brown and deglaze with the sherry, add the chicken back into the pan add the saffron, and hot stock and bring to a gentle simmer, turn to low heat and cook for approximately 15 minutes.
3. Pound the garlic and parsley using a mortar and pestle to make a thick paste, add half the paste to the soup and add the rice, allow to simmer for 20minutes until the rice is al dente, season to taste, add the piquillo peppers, and chopped tomatoes, and serve immediately with the remaining garlic and parsley paste and lots of crisp warm bread.

Recipe Cuisine: Mediterranean

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Spanish Passion Foods & Wines Ltd.

Enjoy wonderful infusions of Fruits, Vegetables, Oils, Herbs and Spices!

All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food!

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