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Canja (Chicken Stew)

  • 1 chicken, cleaned and cut in pieces, lightly salted
  • 1 piece tomato, chopped
  • 1 piece onion, chopped
  • Parsley, chopped
  • Oil or butter
  • Rice
Saute tomatoes, onion and parsley in a little oil or butter and then place the pieces of chicken in it covering the stewpan tightly but taking care to stir the mixture constantly, so the chicken will simmer and brown evenly.

When well browned, add rice in proportion to the quantity of broth desired, so that the liquid does not become unduly thick. Simmer the rice with the chicken and if your little heart desires, a little ham, being careful that nothing sticks to the bottom of the saucepan.

Add enough water to form a good broth with onions and a savoury bouquet. Cover the saucepan once again, leaving it to boil over a slow heat so that the rice and chicken can cook through and through. When liquid becomes really thick, the broth is ready. The chicken can then be pulled to pieces, separated from the bones and put back in the broth.
Submitted by Tess M May 27, 2009 15 min 30 min 45 min


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