Canja (chicken ham & rice soup)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Whole chicken; into 6 or 8 p |
| 1 | medium | Onion; peeled, cut in half |
| 1 | quart | Chicken stock; fresh or cann |
| 2 | quarts | Cold water |
| 6 | mediums | Tomatoes; peeled seeded and coarsely chopped |
| 1 | cup | Carrots; finely diced |
| 1 | cup | Raw long grain rice |
| Black pepper; freshly ground | ||
| 1 | cup | Cooked ham; finely diced |
| 1 | tablespoon | Fresh parsley; finely choppe |
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 ⅛ inch wide and 1 to 1½ 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.