Recipe - Canja ( Brazilian Style Chicken Soup)

1 Stewing chicken
8 cup Water
2 Onions
1 Clove garlic
2 Carrots; finely minced
1 cup Long grain rice
1 Tomato; peeled , seeded and
minced
1 tablespoon Parsley leaves
1 tablespoon Chopped cilantro or chopped
mint
Freshly ground pepper
Salt
Chicken gizzard

Recipe By : Miriam Podcameni Posvolsky

This is a very simple but tasty soup, which is sure to keep you ,in the
Northern Hemisphere, warm this winter.

1. Cut chicken into 4 pieces

2. Wash chicken well with salt and lemon

3. Rinse, and season with salt and pepper

4. Place chicken,gizzard, onions, carrots and water in a stockpot and
simmer 2 hours

5. Add the garlic ( peeled whole)tomato, salt, pepper and cook another 30
minutes or until chicken is very tender.

6. Remove bones and skin,and 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
Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Nov 25, 1997