Ingredients with Measurements:
- 1 lb. of chicken breast, cut into small cubes
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp. of olive oil
- 1 tbsp. of chili powder
- 1 tsp. of cumin
- 1 tsp. of smoked paprika
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 1/2 cup of buffalo sauce
- 4 cups of chicken broth
- 1 cup of uncooked white rice
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the chili powder, cumin, smoked paprika, salt, and black pepper, and stir to combine.
5. Add the black beans, corn, diced tomatoes, buffalo sauce, chicken broth, and rice.
6. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the rice is cooked and the soup has thickened.
7. Stir in the chopped cilantro.
8. Serve hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken and vegetables
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 5g
- Carbohydrates: 50g
- Protein: 28g
- Sodium: 1500mg
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- White rice can be substituted with brown rice or quinoa.
- Buffalo sauce can be substituted with hot sauce or barbecue sauce.
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Top with shredded cheddar cheese or sour cream for a creamier texture.
- Use ground beef or turkey instead of chicken.
Tips and tricks:
- To save time, use pre-cooked chicken or a rotisserie chicken.
- Adjust the amount of buffalo sauce to your desired level of spiciness.
- For a thicker soup, add more rice or reduce the amount of chicken broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of crusty bread or tortilla chips.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, add more rice or let it simmer for longer.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Buffalo chicken originated in Buffalo, New York in the 1960s.
- Snert is a Dutch pea soup traditionally made with pork.
Flavor profiles:
- Spicy, savory, and slightly smoky.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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