Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb chicken
- 6½ oz chicken giblets, chopped
- 6 cups water
- 2 onions, finely chopped
- 1 stalk celery, finely chopped
- 1 tsp salt
- 2 bay leaves
- ⅔ cup rice
- juice of 1½ lemons
- 10 mint leaves, finely chopped
- freshly ground black pepper
Directions
Place the chicken in a large saucepan, add giblets, water, onions, celery, salt and bay leaves.
Cover and simmer over low heat for 2 hours.
Remove the chicken and let it cool.
Add rice to the broth and simmer for 20 to 30 minutes, until the rice is soft.
Stir occasionally.
In the meantime, remove the skin from the chicken and take the meat off the bones.
Discard bones and skin.
Cut the meat into small strips and add it to the broth, add lemon juice, and serve sprinkled with mint.
Category:Portuguese Soups
Category:Chicken Recipes
Category:Lemon juice Recipes
Category:Mint Recipes