Cooking Recipe Canja (Chicken Ham & Rice Soup)
Recipe Ingredients
Directions
In a 5 quart flameproof casserole, combine the chicken, onion,
chicken stoc and water. Bring to a boil over high heat, meanwhile
removing all the scum from the surface as it forms. Reduce the heat
to low, cover the casserole, and cook undisturbed for 30
: minutes, or until the chicken is tend but not falling apart.
Transfer the chicken to a plate to cool. Strain the stock through a
fine sieve into a bowl, and discard the onion. skim off and discard
as much of t surface fat as you can and return the stock to the
casserole. Add the tomatoes, carrots, rice and a few grinding of
black pepper, and bring to a boil over high heat. Reduce the heat to
low, cover the casserole and simmer stirring occasionally, for 30
minutes, or until the rice is tender. Remove the skin from the
chicken with a small, sharp knife or your fingers. chicken meat into
strips about 1/8 inch wide and 1 to 1 1/2 inches long. A the chicken
and ham to the simmering soup, and cook for 4 or 5 minutes to heat
them through. Stir in the parsley, taste for seasoning, and serve at
once, directly from the casserole or from a large
: tureen.