canja

Ingredients

• Servings: 6
• 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

Recipe

• 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 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.
• 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.
• 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.