It's a frosty winters week here in Amsterdam, so it was a perfect occasion to prepare my slow cooked chicken soup! This one, is truly worth taking your time for as it takes about an afternoon to prepare and slow cook. But the hearty, delicious result is so worth it. Plus it serves up to six portions so if it's just two or three people in your household then you've got your meals covered for two days. The other thing I really like about preparing this recipe is, because it takes you a good 3 to 4 hours in total you will notice it automatically invites you to slow your pace as well. So why not put on some music and perhaps enjoy a glass of wine while you're preparing and let the cooking take you to that magical place of flow...This soup is a surefire way to boost your immune system and warm your body from the inside.
Ps. In order to optimise the intake of brown rice in your gut it's best to soak the brown rice overnight.
Bon appetit and stay warm people!
Start by cooking the brown rice according to the instructions on your packaging. Once cooked, set aside.
Use iron cast casserole, put it on medium heat. Add 6 tablespoons of olive oil and put the whole chicken in the pan. Sear chicken on each side for 6 minutes.
Add the ginger, red chili (with seeds) chopped garlic cloves. Allow to sear for about 6 minutes whilst turning the chicken each side for about 3 minutes each. Make sure to keep turning the ginger et with a spatula for it not to burn. Now rub in a generous amount of salt and pepper on back and bottom of chicken. Sear another 5 minutes and then turn off heat.