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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes. | 2. Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces. | 3. Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes. | 4. Garnish with lemon slices and mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	6 -8	cups		0.0	0.0	0.0	0.0
chicken	1	lb		974.6689	0.0	84.3202	68.2722
onion	1		sliced	64.0	14.944	1.76	0.16
parsley	4	sprigs		1.44	0.2532	0.1188	0.0316
lemon zest	1		cut	-	-	-	-
pasta	1/2	cup	uncooked	-	-	-	-
mint leaf	1/4	cup	chopped	-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
salt black pepper			ground	-	-	-	-
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.