Zesty Chicken Soup With Tomatoes And Rice - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
1 1/4 kg chicken pieces (legs, thighs or wings)
salt & freshly ground black pepper
8 cups water
1 g ripe tomatoes or (400 g) can tomatoes, diced
3 cloves garlic, chopped
1 teaspoon paprika
1/4 teaspoon turmeric
2 pale green squash or 2 zucchini, diced
1/2 - 3/4 cup long-grain rice or 1/2-3/4 cup basmati rice
1/3 cup chopped parsley or 1/3 cup coriander
cayenne pepper

Preparation

Heat oil in a large, heavy soup pot or stew pan.
Add onion and saute over medium heat until golden.
Add chicken, sprinkle with salt and pepper and saute 7 minutes.
Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
Skim foam from surface.
Cover and simmer 45 minutes, skimming fat occasionally.
Add squash and cook for 10 minutes or until zucchini and chicken are tender.
In a separate saucepan, bring 4 cups water to a boil and add salt.
Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
Drain well.
Rinse with cold water if cooking it ahead, and drain well.