Recipe: Portuguese Chicken Soup with Rice (using lemon juice and mint)
SoupsPORTUGUESE CHICKEN SOUP WITH RICE
10 cups chicken stock or broth, boiled until reduced by half
1 cup long-grain or basmati rice
1 whole chicken breast, bones and skin removed
1/4 cup fresh lemon juice
Salt and freshly ground pepper (to taste)
6 tbsp. chopped fresh mint
Mix 1 cup chicken stock and 1 cup water in a small, heavy saucepan. Heat to boiling. Stir in the rice, reduce the heat and simmer covered until all the liquid is absorbed, about 20 minutes.
Pour the remaining stock into a heavy medium saucepan. Heat to a simmer over medium heat.
Meanwhile, cut the chicken breast into 1-by- 1/2-inch strips. Add the chicken to the simmering stock, reduce the heat, and simmer very gently just until firm.
Stir in the rice, lemon juice and salt and pepper to taste. Add the mint and serve at once.
Servings: 6
Source: The Mediterranean Kitchen by Joyce Goldstein
10 cups chicken stock or broth, boiled until reduced by half
1 cup long-grain or basmati rice
1 whole chicken breast, bones and skin removed
1/4 cup fresh lemon juice
Salt and freshly ground pepper (to taste)
6 tbsp. chopped fresh mint
Mix 1 cup chicken stock and 1 cup water in a small, heavy saucepan. Heat to boiling. Stir in the rice, reduce the heat and simmer covered until all the liquid is absorbed, about 20 minutes.
Pour the remaining stock into a heavy medium saucepan. Heat to a simmer over medium heat.
Meanwhile, cut the chicken breast into 1-by- 1/2-inch strips. Add the chicken to the simmering stock, reduce the heat, and simmer very gently just until firm.
Stir in the rice, lemon juice and salt and pepper to taste. Add the mint and serve at once.
Servings: 6
Source: The Mediterranean Kitchen by Joyce Goldstein
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