Week 288: Spanish Chicken Rice

SPANISH CHICKEN RICE SOUP, ROASTED RED PEPPER BREAD, & BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES

On the menu for TUESDAY, NOVEMBER 11th is SPANISH CHICKEN RICE SOUP, ROASTED RED PEPPER BREAD, & BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES. My Spanish chicken rice soup is loaded with chicken, peppery chorizo, and flavorful rice in a delicious tomatoey broth.

The soup begins with sauteing chorizo, a mildly spicy smoked sausage made with pork, rich spices, & paprika. Next, diced carrots, onions, red bell peppers, and garlic are added along with Spanish paprika, a little crushed red pepper, and bay leaves.

Once the veggies are softened, diced tomatoes, shredded chicken and homemade chicken stock are incorporated and brought to a simmer. While waiting for the soup to simmer, we cook the Spanish rice and then add it to the soup. The soup is garnished with Spanish olives, shredded Manchego cheese, and fresh lemon juice and cilantro to add a salty, fresh bite!

The bread companion this week is my ROASTED RED PEPPER BREAD. This bread is beautifully braided and blends together the sweetness of roasted red peppers with a little spiciness from a healthy dose of black pepper. It tastes great with this soup and is also delicious as breakfast toasted with a fried egg on top the next morning!!

 

The BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIE made for us by Baked By Brown Butter takes everything you love about the classic and makes it even better. Each batch starts with their signature brown butter, adding a warm, toasty sweetness that pairs perfectly with hearty oats and rich chocolate chips. The result? A cookie that’s chewy in the middle, crisp around the edges, and filled with layers of flavor — buttery, nutty, and just the right amount of sweet. It’s comfort and indulgence in every bite. - Payton from Baked By Brown Butter