Fasoli Soup with White Rice and Roasted Chicken

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

Cooking Tips:

• For a deeper flavor, consider marinating the chicken overnight.
• Use fresh herbs like parsley for added freshness before serving.

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Fasoli Soup with White Rice and Roasted Chicken