Canja

Name: Canja
Ingredients: 3 pounds boneless, skinless chicken meat; 1 onion, chopped; 6 cups chicken stock; 1/4 cup long-grain white rice; 3/4 cup tomato - peeled, seeded and chopped; 1/2 cup chopped carrots; salt to taste; ground black pepper to taste; 3/4 cup diced ham; 1 tablespoon chopped fresh parsley

10 ingredients

3 steps

Ingredients

3 pounds boneless, skinless chicken meat
1 onion, chopped
6 cups chicken stock
1/4 cup long-grain white rice
3/4 cup tomato - peeled, seeded and chopped
1/2 cup chopped carrots
salt to taste
ground black pepper to taste
3/4 cup diced ham
1 tablespoon chopped fresh parsley

Directions

1

To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
2

Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
3

When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.