Comments on: Soup Season // Ecuadorian Chicken and Rice Stew

By: Fudging Ahead

Fudging Ahead — Sun, 24 Nov 2013 07:32:06 +0000

This looks so pretty and tasty!

By: katieatthekitchendoor

katieatthekitchendoor — Mon, 11 Nov 2013 17:20:22 +0000

In reply to Ranjani. So glad you liked it! I actually found some annatto seeds in my cupboard after buying the achiote mix. We got them for cheese making (to dye the cheese) and never really used them.

By: Ranjani

Ranjani — Mon, 11 Nov 2013 03:26:53 +0000

Made this for dinner tonight and it was fantastic! Forgot the hot sauce though, I’ll have to add that with tomorrow’s lunch. I actually had annatto seeds at home that I had never used so I decided to make my own achiote paste with them (used this recipe http://www.foodnetwork.com/recipes/achiote-paste-recipe/index.html). Thanks for the recipe!

By: momworkcook

momworkcook — Sun, 10 Nov 2013 02:01:17 +0000

Mmm I’m thinking I will add this to my list of soups to cook and save in bulk for the winter. Thanks for sharing. Beautiful pictures!

By: Suzette

Suzette — Sat, 09 Nov 2013 20:57:30 +0000

Do you think I can use boneless, skinless chicken thighs and throw everything in a crockpot and cook on low for about 8 hours? Also, I’ve never used cumin seeds….what do they taste like? There are a couple of seeds that I don’t like, such as fennel and caraway. Do cumin seeds taste anything like those?

By: Ranjani

Ranjani — Sat, 09 Nov 2013 16:38:09 +0000

Wow, this looks amazing. I don’t make much soup at home for some reason but I really want to try this one

By: That other cook...

That other cook... — Sat, 09 Nov 2013 06:31:10 +0000

lovely. Reminds me of home, Venezuela :)