Portuguese chicken broth with rice
Equipment
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Large saucepan
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Kitchen knife
Ingredients
- 1.5 liters chicken stock
- 1 onion, cut into think wedges
- 1 teaspoon grated lemon rind
- 1 sprig of fresh mint
- 500 g potatoes, chopped
- 1 tablespoon olive oil
- 2 chicken breast fillets
- 1 cup (200 g) long-grain rice
- 2 tablespoons lemon juice
- Fresh shredded mint, extra, to garnish
Instructions
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Combine the chicken stock, onion, lemon rind, mint, potato and olive oil in a large saucepan. Slowly bring to the boil,then reduce the heat, add the chicken breasts and simmer gently for 20-25 minutes, or until the chicken is cookedthrough.
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Remove the chicken breasts and discard themint sprig. Allow the chicken to cool and thinly slice.
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Meanwhile, add the rice to the pan and simmer for 25-30 minutes, or until the rice is tender. Return the sliced chicken to the pan, add the lemon juice and stir for 1-2 minutes, or until the chicken is warmed through. Season and serve garnished with mint.
Notes
Note: Rice and potato absorb liquid on standing, so serve immediately.
