Albanian Chicken Tomato and Rice Soup (Supë Me Domate)
This simple chicken, tomato and rice soup is a quick and satisfying meal. Versions of the dish add cream. Using white meat, chicken breast or tenders cuts the cooking time, but be sure to cook the chicken gently and slowly to retain a tender texture.
Ingredients 8
2 tbsp chicken fat, rendered
1 onion, cut into 5 mm (¼ in) cubes
3 garlic cloves, thinly sliced
150 g white long-grain rice
1450 ml water
840 g whole canned tomatoes, puréed
1 tbsp salt
670 g chicken breast or tenders, cut into bite-sized pieces
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Method 3
Heat the or neutral oil in a large pot over medium–high heat. Add the and and cook for 3–4 minutes until the onion begins to become translucent.
Add the and stir to coat in the fat. Stir in the or chicken stock and and season with the . Bring to a low simmer and cook for 10–12 minutes until the rice is tender.
Increase the heat to low–medium, stir in the and cook for 3–4 minutes until cooked through. The low heat will keep the chicken tender. Adjust the seasoning to taste.
Jenn Louis' tips
Using white meat, chicken breast or tenders cuts the cooking time, but be sure to cook the chicken gently and slowly to retain a tender texture.
