Hunters Mill Homeowners Association

Recipe Corner

Jul 18, 2001

Portuguese Chicken, Lemon and Mint Soup

1 chicken, cut in pieces or approximate equivalent of your favorite pieces
1 stalk celery, coarsely chopped 1 onion, coarsely chopped
3 cloves garlic, crushed 4 parsley sprigs
2 pieces lemon zest 4 mint sprigs
1/4 tsp crushed red pepper 1/4 cup rice
3 quarts water or chicken stock 2 tablespoons lemon juice
1/4 cup chopped mint Salt and cayenne pepper to taste

In a large saucepan or medium stockpot combine chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, crushed red pepper, and water or stock. Bring to a boil, skim, reduce heat, and continue to simmer for 45 minutes.

Strain stock , transfer chicken to plate to cool and discard remaining vegetables. Return stock to saucepan, and continue to reduce until broth is flavorful. Add rice to stock and continue to cook until rice is tender. When chicken is cool enough to handle, remove meat from bones and tear into bite-sized pieces. Add to broth and rice and cook for 3 or 4 minutes, add lemon juice, mint, salt and pepper and let cook for 2 to 3 minutes. Serve immediately.
Yield: 4 to 6 large servings Prep time: 20 minutes