Canja de Galinha (Portuguese Chicken Soup)

Instructions

1. 1In a large pot, combine the about 450 g chicken thighs, 6 cups water, 0.5 medium onion, 1 medium carrot, and 1 celery stalk.
2. 2Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature of the chicken should reach 74°C.
3. 3Carefully remove the about 450 g chicken thighs from the pot using tongs and place them on a cutting board. Once cool enough to handle, shred the meat from the bones and discard the bones and skin. Strain the broth through a fine-mesh sieve into a clean bowl or another pot, discarding the cooked vegetables.
4. 4Return the strained broth to the large pot. Add the 0.5 cup long-grain rice to the broth. Bring the broth to a simmer over medium heat (176.7°C/175°C) and cook for 15 minutes, stirring occasionally, until the rice is tender and has absorbed some of the liquid.
5. 5Add the shredded chicken back into the pot with the rice and broth. Stir well to combine and heat the chicken through for about 2-3 minutes.
6. 6Remove the pot from the heat. Stir in the 2 tbsp fresh mint, 0.75 tsp salt, and 0.25 tsp black pepper until evenly distributed. Serve the Canja de Galinha hot.

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