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Ingredients
- 2 chicken thighs (whole)
- 2 medium carrots
- 1.5 cup Carolina rice
- 1/2 cup olive oil
- 4 cups water
- Salt and pepper
Method
- Clean the chicken thighs from the crust.
- Peel carrots and cut each one into 3-4 pieces.
- In a saucepan add olive oil, warm up enough and saute the chicken.
- Then add carrots and let them saute for 2′-3′.
- Add 4 cups water and let the chicken and the carrots to boil (about 30 minutes).
- Remove the chicken and the carrots from the saucepan and add the rice and cook for about 10′.
- Clean the chicken from the bones and when the rice is ready add chicken and carrots.
Tips:
You can also add avgolemono (lemon and egg sause) if you want your soup to be more tasty.
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