8:30AM

One on One

9:00AM

Girlfriends

9:30AM

Girlfriends

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Ingredients

  • 1 pound ground chicken
  • 1 teaspoon ground turmeric
  • ½ teaspoon coriander
  • ½ teaspoon Za’atar spice
  • Kosher salt
  • Cracked black pepper
  • 3 tablespoons olive oil
  • 2 ribs celery, sliced ¼ inch thick
  • 1 large carrot, sliced ¼ inch thick
  • 1 medium yellow onion, small dice
  • 1 yucca, peeled and sliced ¼ inch thick
  • 1 red pepper, large dice
  • 1 tablespoon peeled and chopped ginger
  • 4 large cloves smashed garlic
  • 1 cup uncooked medium grain white rice or Carolina Gold
  • 8 cups chicken broth
  • 1 tablespoon Thai bird chili, minced for garnish
  • ½ cup chopped cilantro, for garnish
  • Juice of 1 lemon

Instructions

1. In a medium bowl combine the ground chicken, turmeric, coriander, Za’atar, salt and pepper and mix. 2. Heat a large Dutch oven or pot over medium high heat. Add the olive oil and once hot add the chicken and cook for 2-3 minutes. Lightly break up the ground chicken with your wooden spoon, but not too much because you want to leave larger chunks of ground chicken. 3. Add the celery, carrots, onion, yucca, red onion, ginger, and garlic. Season with salt as needed and stir. 4. Add in the rice and stir into the vegetables toasting for 2-3 minutes. Then add the chicken broth, bring the soup up to a boil and lower to a simmer. Cook for about 16-20 minutes or until the rice is cooked and the yucca is tender. 5. Serve the asopao with Thai bird chili, cilantro, and a squeeze of lemon juice. Sometimes I like to drink mine out of a mug.