Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Peel the carrots and cut into 1 cm half-moons; slice the celery 1 cm thick on the diagonal, keeping a few leaves. Halve and peel the onion and pin a bay leaf to each half with a clove.
- In a large pot, put the chicken legs, carrot, celery with its leaves and studded onion and cover with 2 L of water. Bring to the boil over high heat, skim, lower the heat and simmer, half covered, for 40 minutes.
- Meanwhile, peel the potato and cut into 1 cm cubes, and rinse the rice.
- Lift the chicken onto a plate. Discard the onion, bay and celery leaves. Season the broth with 2 teaspoons of salt, add the rice and potato, cover and simmer for 18 to 20 minutes, stirring now and then, until the rice is soft but not falling apart.
- Meanwhile, remove the skin and bones from the chicken and shred the meat.
- Return the shredded chicken to the soup and heat for 2 minutes; if it is very thick, add a little boiling water. Taste for salt. Serve with the chopped parsley and chives (cheiro-verde), a drizzle of olive oil and freshly ground black pepper.
Shopping tip
Whole chicken legs give more flavour to the broth than breast; Brazilians often use free-range galinha caipira, which here is frango do campo. The rice is everyday long-grain.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.