Fasoli Soup with White Rice and Roasted chicken

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Dive into the heartiness of Fasoli Soup paired with fluffy white rice and succulent oven-roasted chicken. This comforting Kurdish meal is perfect for family gatherings, offering a blend of flavors and satisfying textures.

Ingredients

🫘 2 cups of kidney beans, soaked and boiled
🥩 1-2 pounds top round beef
🌶️ 1 jalapeño
🧅 1 small onion
🧄 1 clove of garlic
🫒 3 tablespoons of oil
🍅 1 (6oz) can of tomato paste
🧂 1 tablespoon of salt
🐔 1 tablespoon of chicken bouillon
⚫ 1/2 teaspoon of black pepper
💧 6 cups of warm water

Roasted Chicken:
🍗 2 whole chickens
🌶️ 2 tablespoons of smoked paprika
🍋 2 tablespoons of lemon pepper
🧂 1 tablespoon of salt
🌶️ 1/2 teaspoon of cayenne pepper
⚫ 1/2 teaspoon of black pepper
🟧 1 packet of Sazón
🍇 1/4 cup of balsamic vinegar
🌶️ 2-3 tablespoons of hot sauce
🥔 Vegetables like potatoes and carrots (optional)

Rice:
🍚 5 cups of basmati rice, washed and soaked
🧈 4 tablespoons of butter
🫒 3 tablespoons of oil
🧂 2 tablespoons of salt
💧 6 cups of hot water

Vermicelli:
🍜 2 cups of vermicelli
💧 1 1/2 cups of water
🫒 2-3 tablespoons of oil
🧂 Salt and pepper to taste

Instructions

1- Prepare Fasoli Soup:

Sauté the garlic, onion, and jalapeño in oil for a few minutes.
Add the beef and sauté until browned, approximately 2-3 minutes.
Incorporate the kidney beans, salt, chicken bouillon, and black pepper.
Dissolve the tomato paste in warm water and add it to the pot.
Mix well, cover, and simmer for an additional 20 minutes.

2- Roast the Chicken:

Preheat your oven to 375°F (190°C).
Mix smoked paprika, lemon pepper, salt, cayenne pepper, black pepper, Sazón, balsamic vinegar, and hot sauce.
Rub the mixture generously over the chickens. Optionally, add seasoned potatoes and carrots.
Place everything in a roaster pan, cover, and bake for 1 hour and 40 minutes to 2 hours.

3- Cook the Rice:

Cook the soaked basmati rice by melting butter and oil in a large saucepan.
Add the rice, sauté for a few minutes, then add 6 cups of hot water and 2 tablespoons of salt.
Cover and cook on low until water is absorbed and rice is tender.

4- Prepare the Vermicelli (optional):

In a separate pan, heat oil and add vermicelli. Cook until golden brown.
Add water, season with salt and pepper, cover, and cook until vermicelli is tender.

Prep Time: 30 minutes
Cook Time: 2.5 hours
Total Time: 3 hours
Servings: 8-10 servings
Calories: Approximately 550
Proteins: 45g
Fats: 28g
Carbohydrates: 35g
Equipment: Pressure cooker, Roaster pan, Large saucepan, Sauté pan