Canja (Chicken Soup, Brazilian-Style)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Canja (Chicken Soup, Brazilian-Style)
  Chicken    Soups  
Last updated 6/12/2012 12:59:32 AM. Recipe ID 22529. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Canja (chicken soup, brazilian-style)
      Yield: 4 Servings
  1 1/2 tb Olive oil
      2 md Shallots, finely chopped
      1 c  Corn kernels
      2    Doves garlic, minced
    1/2 bn Fresh mint, leaves only,
           Finely chopped
      3 tb White wine vinegar
      3 tb Extra-virgin olive oil
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
           Half a 3 1/2 pound chicken
      1 md Onion, coarsely chopped
      5    Plum tomatoes, peeled,
           Seeded, and coarsely
      1    Stalk celery, including
           Leaves, coarsely chopped
    1/2 bn Cilantro, leaves only,
           Finely chopped
     10 c  Water
      3 lg Carrots, cut into 1/4-inch
    1/2 c  Long grain white rice
      1 ts Salt
    1/2 ts Freshly ground black pepper
  In a small heavy skillet, heat the olive oil over medium heat. Add the
  shallots and cook, stirring frequently, for 2 to 3 minutes, or until
  softened and slightly golden. Add the corn and cook for 2 minutes,
  then add the garlic and cook for 1 minute more, until it has released
  its aroma. Remove from the heat and let cool. In a small glass bowl,
  stir the corn mixture together with all the remaining ingredients for
  the Mint-Corn salsa. Set aside, covered, in the refrigerator for 1
  In a large stockpot, combine the chicken, onion, tomatoes, celery, and
  cilantro. Add 8 cups of the water, cover, and bring to a boil over
  medium-high heat. As soon as the liquid comes to a boil, reduce the
  heat to low and simmer partially covered for 1 hour, skimming the fat
  and scum from the top several times. Remove the chicken, strip the
  meat from the bones, and discard the bones. Set the meat aside
  (according to taste, either discard or cut the skin into strips and
  reserve). Strain the liquid through a sieve back into a clean pan and
  discard the solids. Add the reserved chicken meat (and skin, if
  desired), carrots, rice, salt, pepper, and remaining 2 cups water to
  the pot and bring to a boil over medium heat. Reduce the heat to low
  and simmer the soup partially covered, for 30 minutes more. Taste for
  seasoning and serve in warm bowls, garnished with a mound of the
  Yield: 6 servings

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 22529 (Apr 03, 2005)

[an error occurred while processing this directive]