1 3 lb. chicken
1 bay leaf
1 medium onion, quartered
1 whole clove
2 ripe tomatoes, quartered
1 carrot, cut into 1 pieces
1/4 cup chopped celery leaves
20 black peppercorns, tied in
1 a piece of cheesecloth
1/2 cup uncooked white rice
1 salt & freshly ground black
1 pepper
3 carrots, thinly sliced on
1 the diagonal
1/4 cup finely chopped flat-leaf
1 parsley
Directions
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. ~--
Servings: 4 servings
Brazilian Chicken Rice Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Rice; Soup
The History of Recipes
We are able to track the history of written recipes way back into the distant past, in fact as far as early Egypt, and maybe even further. Interesting though that is, these, old cook books were just very simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Moving our culinary historical trip onwards, there are two interesting books which appeared in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are not about the curry that appears on menues today, but instead recipes for the types of food on the tables of the upper classes of the period. Later on, in the 15th century, the Crusaders brought back many foods and herbs from Arab cooking, including basil and coriander. The introduction of these new culinary ideas was responsible for an increase in publications on food, some of which are now in private collections. Over the next few hundred years, the powerful families of Europe competed with each other to serve the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes common in their social group. When we get to the 20th century, cooking books were in high demand, mostly as a result of more people being able to read, more leisure time and being a little richer. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Brazilian Chicken Rice Soup recipe.
