Soups
The Secret Ingredient
Ingredients
- ●1/4 cup olive oil
- ●1 medium yellow onion, chopped
- ●1 red bell pepper, chopped
- ●1/4 cup chopped cilantro
- ●2 cloves garlic, chopped
- ●1 can (14 ounces) diced tomatoes, undrained
- ●1/2 cup sliced olives (optional)
- ●6 Maggi® Chicken Flavor Hard Bouillon Tablets
- ●4 pounds bone-in chicken pieces (thighs, legs, breasts, wings)
- ●1 1/2 pounds baby Yukon gold potatoes, cut in half
- ●3 large carrots, sliced into 1/4-inch-thick slices
- ●2 cups water
- ●1 1/4 cups dry red wine
- ●1 can (16 ounces) tomato sauce
- ●4 bay leaves
- ●1 teaspoon ground cumin
- ●1/4 teaspoon ground black pepper
- ●5 cups dry long-grain rice
Make It
Step 1
Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, cilantro and garlic. Cook, stirring frequently, until onion is translucent. Add half a can diced tomatoes, olives and 2 bouillon tablets; cook for 5 minutes.
Step 2
Add chicken pieces, potatoes, carrots, water, wine, tomato sauce, remaining diced tomatoes, bay leaves, cumin and pepper. Bring to a boil.
Step 3
Reduce heat to low; cover. Cook for 30 to 45 minutes or until chicken and vegetables are tender. For a thicker consistency, remove lid for last 15 minutes to allow some liquid to evaporate.
Step 4
Prepare rice according to package directions, adding 4 bouillon tablets to water.
Step 5
Serve chicken and sauce over rice.
