Portuguese Chicken, Lemon And Mint Soup

Recipe Ingredients

1		Chicken - cut into pieces
1		Celery stalk - coarsely chopped
1		Onion - coarsely chopped
3		Garlic cloves - crushed
4		Parsley sprigs
2		Lemon zest
4		Mint sprigs
1/4 teaspoon	1.3ml	Crushed red pepper - or to taste
3		Water or chicken stock
1/4 cup	40g / 1.4oz	Raw rice
1/2		Lemon juiced - (2 tbspns)
1/4 cup	36g / 1.3oz	Chopped mint
		Salt - to taste
		Cayenne pepper - to taste

Recipe Instructions

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

Strain stock through a fine sieve. Transfer chicken to a 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 to 4 minutes. Add lemon juice, mint and salt and pepper, to taste and let cook for 2 to 3 minutes.

Serve immediately, garnished with lemon slices and sprigs of mint if desired.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A27) - from the - TV FOOD NETWORK

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