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Ingredients

• 2 tablespoons butter
• 1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
• 1/2 cup long-grain white rice
• 1 quart chicken stock
• 2 pieces boneless, skinless chicken breast, rinsed
• 1 small white or yellow onion, peeled and halved
• 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 2 fresh bay leaves
• 1 tablespoon extra-virgin olive oil
• 5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
• 1 large Spanish yellow onion, chopped
• 2 carrots, peeled and chopped
• Few ribs celery from the heart, chopped
• 1 red chile pepper, thinly sliced
• 4 cloves garlic, chopped or very thinly sliced
• 1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
• Salt and freshly ground black pepper
• Pinch saffron threads (about 20)
• 1 1/2 teaspoons smoked sweet or sweet paprika
• 1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Description

Food Network Invites You To Try This Spanish Chicken And Rice Soup Recipe From Rachael Ray.

Food Network