Makes 3.84 L
- 1 stewing hen (about 1.36 kg), cut into 6 pieces
- 60 mL olive oil
- 227 g rough-cut Standard Mirepoix
- 14 g chopped ginger
- 2 bay leaves
- 1 or 2 malagueta chiles or jalapenos, chopped
- 1 rosemary sprig
- Salt, as needed
- Ground black pepper, as needed
- 3.84 L Chicken Stock
- 1 tbsp/15 mL palm oil
- 3 garlic cloves, minced
- 85 g long-grain white rice, rinsed and drained
- 454 g corn kernels, fresh or frozen
- 43 g cilantro, roughly chopped
- Blot the chicken pieces dry with a paper towel. Heat the olive oil in a medium soup pot over medium heat. Add the chicken pieces, skin side down, and brown until golden on all sides, 12 to 14 minutes. Remove the chicken from the pot.
- Add the mirepoix, ginger, bay leaves, and chiles. Saute over medium-high heat, stirring frequently, until lightly colored and fragrant, about 5 minutes.
- Return the chicken to the pot and add the rosemary, salt, pepper, and stock. Bring the soup to a simmer at 85°C, stirring and scraping the bottom of the pan. Lower the heat, cover, and simmer until the chicken is tender, 40 to 45 minutes.
- Remove the soup from the heat. Remove the chicken pieces and reserve until cool enough to handle. Strain the soup through a fine-mesh sieve and discard the solids.
- Let the strained stock sit for a few minutes to allow the fat to rise to the surface. Degrease the stock and discard the fat.
- Remove and discard the skin and bones from the chicken. Cut the meat into medium dice. Reserve it to garnish the soup later.
- Heat the palm oil and garlic in a soup pot over medium heat just until fragrant. Do not allow the garlic to brown. Add salt, pepper, the strained stock, and the rice and bring to a boil. Lower the heat, cover, and simmer until the rice is just al dente but still slightly undercooked, about 15 minutes.
- Add the chicken meat and corn and simmer until the corn is tender and the chicken is heated through, 5 minutes more.
- Adjust seasoning with salt and pepper. Garnish the soup with the cilantro and serve in heated bowls or cups, or rapidly cool and refrigerate for later use.