Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Remove and discard the skin from 1.5 lb bone-in chicken thighs. Season all over with 1 3/4 teaspoons extra fine sea salt and set aside while you prepare the vegetables. Wash your hands and clean the work surface.

2. 2.

   Prepare the vegetables and herbs as follows, allowing about 12 minutes for this and the chicken preparation:

   • 12 oz peeled and seeded winter squash: cut into 1 1/2-inch chunks.
   • 8 oz potatoes: scrub and cut into 2-inch chunks.
   • 4 oz yellow onion: dice.
   • 2 garlic cloves: mince.
   • 1/4 cup cilantro leaves and tender stems: chop.
3. 3.

   Heat 1 tablespoon canola oil in a large, heavy pot over medium heat. Add the diced onion and 1/2 teaspoon extra fine sea salt. Cook for 5 minutes, stirring occasionally, until softened without much browning.

4. 4.

   Add the minced garlic, 1 teaspoon ground paprika, and 1/2 teaspoon dried oregano. Stir for 30 seconds, just until fragrant.

5. 5.

   Add 3 cups low-sodium chicken broth, 1 cup water, and the remaining 1/2 teaspoon extra fine sea salt. Add the seasoned chicken, potatoes, and any chicken juices. Bring to a gentle simmer over medium-high heat, about 5 minutes. Partially cover, reduce the heat, and simmer gently for 12 minutes.

6. 6.

   Add the prepared squash, 4 oz frozen sweet corn, and 1/4 cup dry long grain white rice. Partially cover and simmer gently for another 18–22 minutes, until the rice and vegetables are tender and the chicken reaches 175°F in the thickest part, away from the bone. Stir gently once or twice to keep the rice from sticking without breaking up the squash.

7. 7.

   While the soup finishes simmering, cut 1 lemon into wedges.

8. 8.

   Divide the chicken, vegetables, and rice between two deep bowls. Ladle the broth around them, scatter with the chopped cilantro, and serve with the lemon wedges for squeezing over the soup.

Want more detail? See the temperature guide.