Portuguese Chicken and Rice Soup with Mint

What you need

• 6 bone-in chicken thighs, about 1 kg (2.2 lb)
• 1 large onion, cut into large pieces
• 1 carrot, peeled and diced
• 4 l (17 cups) water
• 1 tsp salt, plus more to taste
• 200 g (1 cup) short-grain rice
• 1 handful fresh mint leaves
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Bring the water to a boil in a large pot with the chicken, onion and salt over medium-high heat.

2. 2

   Skim off the grey foam that rises to the surface, then lower the heat so the broth bubbles steadily.

3. 3

   Simmer until the chicken is very tender, pulls easily from the bone and reads 74 °C (165 °F) at the thickest point, about 50 min.

4. 4

   Lift out the chicken and leave it to cool a little. Fish out the onion pieces if you prefer a clear soup.

5. 5

   Add the rice and carrot to the broth and simmer, stirring now and then, until the rice is soft, about 20 min.

6. 6

   Meanwhile, pull the chicken meat off the bones in small shreds, discarding the skin and bones.

7. 7

   Return the chicken to the pot and heat through for 2-3 min. If the soup has become too thick, add a cup or two of hot water.

8. 8

   Taste and adjust the salt.

9. 9

   Ladle into bowls, scatter over the mint and serve with the lemon wedges for squeezing.

Imported from gimmeyummy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.