4 lb whole chicken, into 6 or 8 p
1 medium onion, peeled, cut in half
1 qt chicken stock, fresh or cann
2 qt cold water
6 medium tomatoes, peeled seeded and coarsel
1 cup carrots, finely diced
1 cup raw long grain rice
1 black pepper, freshly ground
1 cup cooked ham, finely diced
1 tbsp fresh parsley, finely choppe
Directions
In a 5 quart flameproof casserole, combine the chicken, onion,
chicken stoc and water. Bring to a boil over high heat, meanwhile
removing all the scum from the surface as it forms. Reduce the heat
to low, cover the casserole, and cook undisturbed for 30
: minutes, or until the chicken is tend but not falling apart.
Transfer the chicken to a plate to cool. Strain the stock through a
fine sieve into a bowl, and discard the onion. skim off and discard
as much of t surface fat as you can and return the stock to the
casserole. Add the tomatoes, carrots, rice and a few grinding of
black pepper, and bring to a boil over high heat. Reduce the heat to
low, cover the casserole and simmer stirring occasionally, for 30
minutes, or until the rice is tender. Remove the skin from the
chicken with a small, sharp knife or your fingers. chicken meat into
strips about 1/8 inch wide and 1 to 1 1/2 inches long. A the chicken
and ham to the simmering soup, and cook for 4 or 5 minutes to heat
them through. Stir in the parsley, taste for seasoning, and serve at
once, directly from the casserole or from a large
: tureen.
Servings: 12 servings
Canja (Chicken Ham & Rice Soup) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Ham; Meat; Pork
The History of Recipes
Academics have traced the existance of recipes back into antiquity, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During the time of the Romans a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens such as bay, rue and asafoetida. Moving our culinary historical trip onwards, there are a couple of books dating from the fourteenth century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are not about the indian food that appears on menues today, but rather recipes for the types of meals prepared for the upper classes of the period. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices like basil and rosemary. The introduction of these new herbs and spices prompted an increase in recipe publications, some of which are now in private collections. The arrival of TV brought us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Canja (Chicken Ham & Rice Soup) recipe.
