Chicken Chalakiles
 
Prep time
Cook time
Total time
 
A savory soup made with chicken and ground toasted rice.
Author:
Serves: 8 servings
Ingredients
  • 2 cups uncooked rice
  • 2 boneless skinless chicken breasts, cut into small pieces
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 1 med onion, diced
  • 1 tablespoon chopped garlic
  • 1 tablespoon coconut oil
  • ½ teaspoon black pepper
  • 3 tablespoons chicken seasoning*
  • 10 cups water*
  • 1 packet achote powder
  • 1 can (14-oz) coconut milk
  • Red pepper flakes, to taste (optional)
  • *Note: You can use chicken broth instead of water; omit the water AND chicken seasoning if using chicken broth.
Instructions
  1. Place the uncooked rice in a skillet over medium heat. Cook for a few minutes until the rice is evenly browned, stirring occasionally to ensure even browning. Let the toasted rice cool then grind in a food processor until you get the consistency of cornmeal. Set aside.
  2. Place the chicken, onion, garlic, coconut oil and black pepper into a large soup pot. Cook over medium heat until the chicken is no longer pink.
  3. Add the chicken seasoning, water, achote powder and ground rice to the pot. Stir to combine the ingredients then bring the mixture to a boil. Cook, uncovered, for 10 minutes, stirring occasionally.
  4. Stir in the coconut milk; cook for a couple of minutes then remove from the heat.
Serve and ENJOY!
Recipe by Annie's Chamorro Kitchen at http://www.annieschamorrokitchen.com/chicken-chalakiles/