Canja ( brazilian style chicken soup)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stewing chicken | |
| 8 | cups | Water |
| 2 | Onions | |
| 1 | Clove garlic | |
| 2 | Carrots; finely diced | |
| 1 | cup | Long grain rice |
| 1 | Tomato; peeled , seeded and diced | |
| 1 | tablespoon | Parsley leaves |
| 1 | tablespoon | Chopped cilantro or chopped mint |
| Freshly ground pepper | ||
| Salt | ||
| Chicken gizzard | ||
Directions
Recipe By : Miriam Podcameni Posvolsky This is a very simple but tasty soup, which is sure to keep you ,in the Northern Hemisphere, warm this winter.
1. Cut chicken into 4 pieces
2. Wash chicken well with salt and lemon 3. Rinse, and season with salt and pepper 4. Place chicken,gizzard, onions, carrots and water in a stockpot and simmer 2 hours
5. Add the garlic ( peeled whole)tomato, salt, pepper and cook another 30 minutes or until chicken is very tender.
6. Remove bones and skin,and shred chicken .
7. Return shredded chicken to pot, add the rice and cook until rice is very soft, almost creamy. Stir in parsley and cilantro.Check seasonings 8.Boil a few minutes and serve very hot.
Note: I like to add a tiny pinch of curry to this soup Miriam Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Nov 25, 1997