Canja
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 cups
Chicken Stock1 cup
White Rice (long-grain)1 cup
Carrot (chopped)3 cup
Ham (diced)1 tbsp
Parsley (chopped fresh)Directions:
1
To a large saucepan, add the chicken, onion, and chicken stock
2
Bring to a simmer, and cover
3
Cook over low heat until the chicken is tender, about 45 minutes
4
Lift the chicken out onto a platter, and set aside
5
Strain the stock through a sieve set over a bowl
6
Discard the solids, and skim off as much fat as possible from stock
7
Rinse out the saucepan, and return the stock to it
8
Add the rice, tomatoes and carrots to the stock
9
Season with salt and black pepper to taste
10
Bring to a simmer
11
Cook until the rice is tender, about 25 minutes
12
When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches
13
Return the chicken to the soup with the ham, and cook just long enough to heat through
14
Add the parsley, and serve