|
Appetizers | Meats | Poultry | Soups | Salads
Brazilian
Chicken and Rice Soup
Serves 4
- 1.00
3 lb. Chicken
- 1.00
Bay leaf
- 1.00
Medium onion, quartered
- 1.00
Whole clove
- 2.00
Ripe tomatoes, quartered
- 1.00
Carrot, cut into 1" pieces
- 0.25
c Chopped celery leaves
- 20.00
Black peppercorns, tied in a piece of cheesecloth
- 0.50
c Uncooked white rice Salt & freshly ground black pepper
- 3.00
Carrots, thinly sliced on the diagonal
- 0.25
c Finely chopped flat-leaf Parsley
1. Wash the chicken
thoroughly. Remove the skin and any pieces of fat. Pin the bay
leaf to 1 onion quarter with the clove. Place the chicken in a
large pot with the tomatoes, onion quarters, 1 carrot, celery
leaves, and peppercorn bundle. Add 10 cups cold water and bring
to a boil. Using a ladle, skim off the fat and foam that rise
to the surface. Reduce the heat and simmer for 1 hour, skimming
often to remove the fat.
2. Remove the chicken from the broth and
let cool. Strain the broth into a large saucepan, pressing the
vegetables to extract the juices. (There should be about 8 cups
of broth. ) Pull the chicken meat off the bones and shred or finely
dice it.
3. Add the rice, salt, and pepper to the
broth and simmer for 10 minutes. Add the thinly sliced carrots
and celery to the soup with the shredded chicken and half the
parsley. Simmer the soup for another 10 minutes, or until the
rice is tender. Correct the seasoning, adding salt and pepper
to taste. Sprinkle with the remaining parsley and serve at once.
(c)
2000 90 Meat Outlet All Rights Reserved
Website
created and maintained by:
The
Studio Mac Custom Web Shop
|
