| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Brazilian |
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stewing chicken |
| 8 |
c |
Water |
| 2 |
|
Onions |
| 1 |
|
Clove garlic |
| 2 |
|
Carrots; finely diced |
| 1 |
c |
Long grain rice |
| 1 |
|
Tomato; peeled , seeded and diced |
| 1 |
tb |
Parsley leaves |
| 1 |
tb |
Chopped cilantro or chopped mint |
|
|
Freshly ground pepper |
|
|
Salt |
|
|
Chicken gizzard |
INSTRUCTIONS
Recipe By : Miriam Podcameni Posvolsky
This is a very simple but tasty soup, which is sure to keep you ,in the
Northern Hemisphere, warm this winter.
1. Cut chicken into 4 pieces
2. Wash chicken well with salt and lemon
3. Rinse, and season with salt and pepper
4. Place chicken,gizzard, onions, carrots and water in a stockpot and
simmer 2 hours
5. Add the garlic ( peeled whole)tomato, salt, pepper and cook another 30
minutes or until chicken is very tender.
6. Remove bones and skin,and shred chicken .
7. Return shredded chicken to pot, add the rice and cook until rice is very
soft, almost creamy. Stir in parsley and cilantro.Check seasonings
8.Boil a few minutes and serve very hot.
Note: I like to add a tiny pinch of curry to this soup Miriam
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Nov 25, 1997
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