Avgolemono
Directions
- 1Add olive oil to a large pot on medium heat. Add diced onions and soften for 5 minutes. Add sliced garlic and diced carrots; saute for 5 minutes.
- 2Increase heat and add chicken stock. Bring to a simmer, then reduce heat to medium.
- 3Add rice, bay leaves, lemon zest, salt, and pepper. Stir and cover; let the rice cook for 8-10 minutes until tender.
- 4Whisk egg whites until foamy. Whisk in egg yolks and lemon juice.
- 5Slowly whisk in 3 spoonfuls of hot broth into the egg mixture. This helps to temper it.
- 6Stir egg mixture into the pot when the rice is almost cooked. Cook over low heat, stirring constantly. Add chicken and warm through for a couple of minutes.
- 7Serve immediately with extra virgin olive oil and black pepper.
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1350 ml chicken broth
- 2 bay leaves
- 0.5 lemon
- 1 tsp black pepper
- 1 cup long grain rice
- 1.5 lemons
- 2 eggs
- 2 cups cooked chicken
Equipment
large potknifecutting boardwhisk