TOMATO & CHICKEN RICE SOUP

SERVES 4 TO 6

1 HOUR 30 MINUTES

1⁄2 chicken (11⁄2 to 2 pounds), cut into pieces

Kosher salt and freshly ground black pepper

2 Tbsp neutral oil

1 yellow onion, finely chopped

1⁄2 tsp paprika

1⁄8 tsp ground turmeric

3 large garlic cloves, thinly sliced

1⁄4 cup tomato paste

5 medium Roma tomatoes (1 1⁄2 pounds), cut into 1⁄2-inch cubes (see note)

1 cup long-grain white rice, such as jasmine or basmati, rinsed

6 cups chicken broth, or 4 cups broth plus 2 cups water, plus more as needed

SCALLION SERRANO TOPPING
1⁄4 cup thinly sliced scallions

1 serrano chile, seeded and finely chopped

2 teaspoons fresh lemon juice, plus more for serving

1. Make your Tomato & Chicken Rice Soup: Pat your chicken dry and season on all sides with salt and pepper. In a large Dutch oven or wide pot, heat the neutral oil over high heat. Add your chicken pieces to the pan, skin-side down, and cook and brown the skin, 4 to 5 minutes per side. Transfer to a plate — we will finish cooking the chicken later.

2. Reduce the heat to medium-low, leaving any excess oil and the chicken fat in the pan. Add your onion, paprika, turmeric and salt and pepper and give the onions a nice toss. Add your garlic and tomato paste and stir until the paste darkens a tad, 2 to 3 minutes.

3. Increase the heat to medium-high. Add your tomatoes, stirring and mashing them to release their juices to form a nice combined sauce with the rest of the pot. This should take 7 to 10 minutes, and it’s okay if the tomatoes are a little chunky here, too, but you definitely want to release their juices and form a sauce.

4. Add the rinsed rice and toss to combine. Nestle in the chicken and pour in your broth. Bring this mixture to a boil. Reduce the heat to a simmer, cover and cook until your chicken is completely cooked, 30 to 40 minutes. At this point, your mixture should not be too liquidy, and not too thick either. You can adjust with more water or broth as needed here to reach your desired texture.

5. Make your Scallion Serrano Topping: While the chicken cooks, in a small bowl, toss together the scallions, serrano, lemon juice and salt and pepper to taste. Set aside until ready to serve.

6. Carefully transfer your chicken to a bowl and cool until you can handle. Tear the meat off with your hands, or a fork, discarding the bones and skin. I usually don’t go too shredded, but just tear it into bite-size pieces.

7. Return the chicken to the soup. Season to taste with salt and pepper, and toss your chicken in the soup. Adjust with more water or broth as preferred.

8. To serve: Ladle into in bowls, topping with your Scallion Serrano Topping layered on top. Finish with freshly ground black pepper and a squeeze of lemon juice.

Note: If it’s not tomato season, put your tomatoes in a bowl with a sprinkle of salt. This brings out their moisture and flavor. Drain and discard the tomato water when ready to use. Proceed with using your tomatoes. If it IS tomato season, you can also use other tomato varieties, such as heirloom, which will be really nice and juicy for this soup