Canja, the Brazilian chicken soup with rice, simple but satisfying. My recipe is based on one in The South American Table by Maria Baez Kijac.
2 tablespoons vegetable oil
One 3-4 pound chicken, cut up into serving pieces
1 cup chopped onion
1 tablespoon minced garlic
8 cups water
2 cups chopped tomato (about 1 large)
1 cup sliced carrots
1 leek, thinly sliced (white and light green part only) and washed well (soak in a large bowl of water until any grit sinks to bottom of bowl, lift out leek slices carefully to avoid disturbing grit)
2 teaspoons salt
Freshly ground black pepper to taste
2 cups cooked rice
2 tablespoons minced fresh Italian parsley
Heat the oil in a large saucepan over medium high heat. Add chicken pieces and cook, turning to brown on all sides, about 5 minutes. Add onion and garlic. Saute for a few minutes until onion turns translucent, then add water, tomatoes, carrots, and leek. Season to taste with salt and pepper. Bring to a boil, and skim scum off surface. Lower heat to a simmer and cover, cooking for 1 hour.
When chicken is tender, remove to a platter, debone and de-skin. Using slotted spoon, remove vegetables from broth and add to the chicken. Bring broth back to the boil over high heat and skim off scum. When clear, return chicken and vegetables to pot. Add cooked rice and parsley and cook for 5-10 minutes. Adjust seasonings with salt and pepper. Serve hot.
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