To make the Portuguese chicken, lemon and mint soup, cut 1 chicken into pieces, and put it in a pot. Add 1 stalk of chopped celery, 1 chopped onion, 3 cloves of crushed garlic, 4 parsley springs, 2 pieces of lemon zest, 4 mint springs, 1/4 teaspoon of crushed red pepper and 3 quarts of water. Bring the mixture to a boil, reduce heat, and cook for 45 more minutes. Remove the chicken, and set it aside to cool, discarding the vegetables. Pour the stock into a saucepan, and cook until the broth has enough flavor. Add 1/4 cup of rice, and cook until done. When the chicken is cold, tear it into small pieces, and remove the bones. Add it to the rice, and add 2 tablespoons of lemon juice, 1/4 cup of chopped mint and salt to taste. Cook for five to seven minutes.
To make Portuguese custard tartlets, bake 16 mini pie crusts at 350 degrees Fahrenheit until they are golden. In a bowl, mix together 6 egg yolks, 3/4 cup sugar and a pinch of salt. In another bowl, whisk together 1 1/2 cups of heavy cream with 1 tablespoon of cornstarch. Add to the egg mixture, and whisk until completely smooth. Divide the mixture between the pie crusts, bake them for 20 minutes, and cool before serving.Learn more about Cooking