Cooking Chicken Rice Soup



Chicken Rice Soup (Canja)

Makes: 1 gal/3.84L
•about 3 lb/1.36 kg stewing hen, cut into 6 pieces
•2 fl oz/60 mL olive oil
•8 oz/227 g rough-cut mirepoix
•1/2 oz/14 g chopped ginger
•2 bay leaves
•1 to 2 Malaguetas or jalapeños, chopped
•1 rosemary sprig
•salt, as needed
•ground black pepper, as needed
•1 gal/3.84 L chicken stock
•3 oz/85 g long-grain rice, rinsed and drained
•1/2 fl oz/15 mL palm oil
•3 garlic cloves, minced
•1 lb/454 g corn kernels, fresh or frozen
•1 1/2 oz/43 g cilantro, chiffonade

1.Blot the chicken pieces dry with a paper towel. In a soup pot, heat the olive oil over medium heat. Add the chicken pieces, skin side down first, and brown until golden on all sides, 12 to 14 minutes. Remove the chicken from the pot.
2.Add the mirepoix, ginger, bay leaves, and Malaguetas or jalapeños. Sauté for about 5 minutes, stirring the mixture frequently.
3.Return the chicken to the pot, along with the rosemary sprig, salt, pepper, and stock. Bring the soup to a boil while stirring and scraping the bottom of the pan. Lower the heat, cover and let simmer for 1 to 1 1/2 hours. Be sure the chicken is tender.
4.Remove the soup from the heat, take out the chicken pieces, and strain through a fine-mesh sieve. Discard the contents of the sieve and let the strained stock sit for a few minutes so that all the fat rises to the surface. Degrease the stock and discard the fat. Reserve the stock.
5.Discard the skin and bones from the cooked chicken and cut the meat into a medium dice. Reserve it to garnish the soup later.
6.Meanwhile, cook the rice in a separate pot, drain, air dry, and reserve for service.
7.In the soup pot, heat the palm oil and garlic over medium heat. Do not brown the garlic. Add salt and pepper and the reserved stock and bring to a boil. Lower the heat, cover, and cook for 15 minutes.
8.Add the chicken meat and the corn and continue cooking for another 5 minutes, or until the corn is tender and the chicken is heated thoroughly.
9.Add the cooked rice and adjust seasoning with salt and pepper. Garnish with the cilantro and serve the soup in heated bowls or cups, or properly cool and refrigerate it for later use.


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