| | MINT-CORN SALSA |
| 1 1/2 | tb | Olive oil |
| 2 | md | Shallots; finely chopped |
| 1 | c | Corn kernels |
| 2 | | Doves garlic; minced |
| 1/2 | bn | Fresh mint; leaves only, finely chopped |
| 3 | tb | White wine vinegar |
| 3 | tb | Extra-virgin olive oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 3 | lb | Chicken; up to 3-1/2 |
| 1 | md | Onion; coarsely chopped |
| 5 | | Plum tomatoes; peeled, seeded, and coarsely chopped |
| 1 | | Stalk celery; including leaves, coarsely chopped |
| 1/2 | bn | Cilantro; leaves only, finely chopped |
| 10 | c | Water |
| 3 | lg | Carrots; cut into 1/4-inch dice |
| 1/2 | c | Long grain white rice |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
