| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Portuguese |
Soups, Poultry, Portuguese |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken |
| 6 1/2 |
oz |
Chicken giblets, chopped |
| 6 |
c |
Water |
| 2 |
|
Onions, finely chopped |
| 1 |
|
Stalk celery, finely chopped |
| 1 |
ts |
Salt |
| 2 |
|
Bay leaves |
| 2/3 |
c |
Rice |
|
|
Juice of 1 1/2 lemons |
| 10 |
|
Mint leaves, finely chopped |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Place the chicken in a large saucepan, add giblets, water, onions, celery,
salt and bay leaves. Cover and simmer over low heat for 2 hours.
Remove the chicken and let it cool. Add rice to the broth and simmer for
20 to 30 minutes, until the rice is soft. Stir occasionally.
In the meantime, remove the skin from the chicken and take the meat off the
bones. Discard bones and skin.
Cut the meat into small strips and add it to the broth, add lemon juice,
and serve sprinkled with mint.
Serves 6 to 8.
Posted by Karin Brewer. Courtesy of Fred Peters.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”