Categories: Soups/stews, Poultry, Portuguese 
      Yield: 6 servings 
  
      3 lb Chicken                             2    Bay leaves 
  6 1/2 oz Chicken giblets, chopped          2/3 c  Rice 
      6 c  Water                                    Juice of 1 1/2 lemons 
      2    Onions, finely chopped             10    Mint leaves, finely chopped 
      1    Stalk celery, finely chopped             Freshly ground black pepper 
      1 ts Salt                            
  
  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. 
   
  Serves 6 to 8. 
   
  Posted by Karin Brewer. Courtesy of Fred Peters.