Chicken thighs poached in stock with onion, carrot and thyme, shredded back in with rice and finished with lemon and parsley. Serves 4.
1tbsp
1piece
2piece
0.5tsp
1,500ml
400g
100g
0.5piece
1tsp
1pinch
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1tbsp | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 1,500ml | — | — | |
| 6 | | 400g | — | — | |
| 7 | | 100g | — | — | |
| 8 | | 0.5piece | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1pinch | — | — | |
| 11 | | 10g | — | — |
Pour the olive oil into the large saucepan.
Extra-virgin olive oil · 1 tbsp
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the carrots on the chopping board.
Carrots · 2 pieceFry over a medium heat for about 6 minutes, stirring now and then, until the onion is soft.
Add the thyme.
Dried thyme · 0.5 tspPour in the stock.
Chicken stock · 1,500 mlLower in the chicken thighs with the tongs.
Boneless skinless chicken thighs · 400 g
Bring to the boil.
Turn the heat down and simmer gently for about 20 minutes, until the chicken is cooked through and the thickest piece reads 74 °C on a thermometer.
Lift the chicken onto a plate with the tongs.
Stir the rice into the soup.
Long-grain white rice · 100 gChicken broth · step 16Simmer for about 15 minutes, stirring now and then, until the rice is tender.
Meanwhile, shred the chicken with two forks.
Return the chicken to the pan.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceAdd the salt.
Salt · 1 tspAdd a pinch of pepper and stir.
Ground black pepper · 1 pinchLay the parsley on the board.
Flat-leaf parsley · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 tbsp | | Pour the olive oil into the large saucepan.⏱ 10sResultExtra-virgin olive oil |
| 2 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 3 | White onionstep 2 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 4 | Halved white onionstep 3 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 5 | Chopped onionstep 4 | | Put the onion in the large saucepan.⏱ 5sResultOnion in oil |
| 6 | 2 piece | | Lay the carrots on the chopping board.⏱ 5sResultCarrots |
| 7 | Carrotsstep 6 |  | Peel the carrots⏱ 1 minResultPeeled carrots |
| 8 | Peeled carrotsstep 7 | | Cut them into 1 cm dice.⏱ 1 min 30sResultDiced Carrots |
| 9 | Diced Carrotsstep 8 | | Add them to the pan.⏱ 10sResultOnion and carrot |
| 10 | — | | Fry over a medium heat for about 6 minutes, stirring now and then, until the onion is soft.⏱ 6 minResultSoftened onion and carrot |
| 11 | 0.5 tsp | | Add the thyme.⏱ 5sResultVegetables with thyme |
| 12 | 1,500 ml | | Pour in the stock.⏱ 15sResultChicken soup base |
| 13 | 400 g | | Lower in the chicken thighs with the tongs.⏱ 20sResultChicken thighs to poach |
| 14 | — | | Bring to the boil.⏱ 7 minResultBoiling chicken soup |
| 15 | — | | Turn the heat down and simmer gently for about 20 minutes, until the chicken is cooked through and the thickest piece reads 74 °C on a thermometer.⏱ 20 minResultPoached chicken thighs |
| 16 | Poached chicken thighsstep 15 | | Lift the chicken onto a plate with the tongs.⏱ 20sResultChicken thighs to shred |
| 17 | 100 g | | Stir the rice into the soup.⏱ 15sResultSoup with rice |
| Chicken brothstep 16 | |||
| 18 | — | | Simmer for about 15 minutes, stirring now and then, until the rice is tender.⏱ 15 minResultSoup with tender rice |
| 19 | — | | Meanwhile, shred the chicken with two forks.⏱ 2 minResultShredded chicken thighs |
| 20 | Shredded chicken thighsstep 19 | | Return the chicken to the pan.⏱ 10sResultChicken and rice soup |
| 21 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 22 | Lemonstep 21 |  | Squeeze in the juice.⏱ 20sResultChicken soup with lemon |
| 23 | 1 tsp | | Add the salt.⏱ 5sResultSalted chicken soup |
| 24 | 1 pinch | | Add a pinch of pepper and stir.⏱ 15sResultSeasoned chicken soupused in step 27 |
| 25 | 10 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 26 | Flat-leaf parsleystep 25 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsleyused in step 28 |
| Total Time | 1 hr 2 min | ||
| Nutrient | Per serving |
|---|---|
| 436kcal | |
| 29g | |
| 23g | |
| 6g | |
| 27g | |
| 9g | |
| 2g | |
| 1,220mg |
Chicken thighs poached in stock with onion, carrot and thyme, shredded back in with rice and finished with lemon and parsley. Serves 4.
What you’ll doYou will soften onion and carrot, poach chicken thighs in stock, cook rice in the soup, shred the chicken back in and finish with lemon and parsley.
