Canja de Galinha (Portuguese Chicken and Rice Soup)

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 6 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Long-grain white rice
• 15 g Fresh parsley
• 1 medium Lemon

1. Finely chop the onion, slice the carrots, and lightly crush the garlic. Roughly chop the parsley and set it aside. Cut the lemon into wedges.
2. Heat the olive oil in a large pot over medium heat. Add the onion and carrots with a pinch of the salt and cook for 6 to 8 minutes until the onion is soft but not coloured. Stir in the garlic for 30 seconds until fragrant.
3. Add the chicken thighs, remaining salt and the black pepper, then pour in 1.5 l water. Bring to a gentle simmer, skimming any foam from the surface. Simmer for 20 minutes until the chicken is cooked through and tender.
4. Lift out the chicken and set aside until cool enough to handle. Skim any excess fat from the surface of the broth if you like. Stir in the rice and simmer for 12 to 15 minutes until tender.
5. Pull the chicken from the bones and discard the skin and bones, then return the meat to the pot. Simmer for 2 minutes to warm through, then stir in most of the parsley. Serve hot with lemon wedges for squeezing and the remaining parsley scattered over the top.

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