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chicken celery onion garlic parsley sprigs lemon zest mint sprigs red pepper water rice lemon mint salt
Viewed: 36 - Published at: 7 years agoIngredients
- 1 chicken, cut into 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 teaspoon crushed red pepper, or to taste
- 3 quarts water or chicken stock
- 1/4 cup raw rice
- 1/2 lemon juiced (2 tablespoons)
- 1/4 cup chopped mint
- Salt and cayenne pepper, to taste
Method
- 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.
