Northside Canja
Chef Dru Jennett

The Brazilian answer to gumbo. This hearty soup covers three of the four food groups while conquering a big appetite for flavor.

3 pounds boneless chicken
1 medium onion, chopped
6 cups chicken stock
1/4 cup long grain rice
3/4 cup tomatoes - peeled, seeded and chopped
1/2 cup young carrots, peeled and diced
Crazy Mixed Up salt
Ground black pepper
3/4 cup cooked pig, diced 1 tablespoon chopped fresh parsley
Little bit of this and that

To a big saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.

Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes, carrots and the little bit of this and that to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.

When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the diced pig, and cook just long enough to heat through. Add the parsley, and serve.

Serves 6

The Kitchen