Canja Recipe

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

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