RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Chicken Soup #5, Brazilian-Style: Canja - meat
This is a very simple but tasty soup, sure to keep all of you in the Northern Hemisphere warm this winter. 1 stewing chicken 8 cups water 2 onions, sliced 1 clove garlic, minced 2 carrots, finely diced 1 cup long grain rice 1 tomato, peeled , seeded and diced 1 tbs parsley leaves 1 tbs chopped cilantro or chopped mint freshly ground pepper salt chicken gizzard 1. Cut chicken into 4 pieces 2. Wash chicken well with salt and lemon 3. Rinse, season with salt and pepper 4. Place chicken, gizzard, onions, carrots and water in a stockpot and simmer 2 hours. 5. Add the garlic, tomato, salt and pepper and cook another 30 minutes or until chicken is very tender. 6. Remove bones and skin, 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
