- 2 tablespoons olive oil
- 3/4 cup minced onion
- 3 cloves garlic, minced
- 4 1/2 cups low-sodium chicken stock
- 4 cups uncooked jasmine rice
- 2 1/2 cups chopped cooked chicken
- 1/2 cup minced deveined and seeded yellow banana peppers, or to taste
- 2 teaspoons ground turmeric
- 1 teaspoon salt, or to taste
- 1 cup corn kernels, fresh off the cob
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced seeded and deveined red sweet pepper
- 1/4 cup low-sodium chicken stock, or more as needed, divided (optional)
- 3 tablespoons butter, cut in small pieces
- Heat oil in a Dutch oven over medium-high heat. Saute onions until translucent, about 5 minutes. Add garlic; saute until fragrant, about 3 minutes. Add 4 1/2 cups chicken stock, rice, chopped chicken, banana peppers, turmeric, and salt. Bring soup to a boil.
- Place corn, peas, carrots, and red pepper into the soup. Cover and reduce heat to low. Let simmer, stirring occasionally, until flavors blend, about 10 minutes. Add 2 tablespoons chicken stock if dry. Top with pats of butter.
- Place Dutch oven on a heat diffuser to allow rice to brown on the bottom, 10 to 15 minutes. Cook and stir, adding chicken stock 2 tablespoons at a time if needed, until rice is tender but firm, 5 minutes more.
04/05/2018
recipepes.com
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