Zesty Chicken Soup With Tomatoes And Rice

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 1/4 kg chicken pieces (legs, thighs or wings)
• salt & freshly ground black pepper
• 8 cups water
• 1 g ripe tomatoes or (400 g) can tomatoes, diced
• 3 cloves garlic, chopped
• 1 teaspoon paprika
• 1/4 teaspoon turmeric
• 2 pale green squash or 2 zucchini, diced
• 1/2 - 3/4 cup long-grain rice or 1/2-3/4 cup basmati rice
• 1/3 cup chopped parsley or 1/3 cup coriander
• cayenne pepper

1. Heat oil in a large, heavy soup pot or stew pan.
2. Add onion and saute over medium heat until golden.
3. Add chicken, sprinkle with salt and pepper and saute 7 minutes.
4. Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
5. Skim foam from surface.
6. Cover and simmer 45 minutes, skimming fat occasionally.
7. Add squash and cook for 10 minutes or until zucchini and chicken are tender.
8. In a separate saucepan, bring 4 cups water to a boil and add salt.
9. Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
10. Drain well.
11. Rinse with cold water if cooking it ahead, and drain well.

vegetable oil, onion, chicken, salt, water, tomatoes, garlic, paprika, turmeric, green, longgrain rice, parsley, cayenne pepper

Taken from www.food.com/recipe/zesty-chicken-soup-with-tomatoes-and-rice-25535 (may not work)