CANJA

Serves 4

This simple easy-to-make soup comes from Brazil.

3/4 pound boneless, skinless chicken breasts
1 chopped onion
6 cups chicken stock
1/4 cup long-grain white rice
3/4 cup tomatoes, peeled, seeded and chopped
1/2 cup chopped carrots
Salt to taste
Ground black pepper to taste
3/4 cup diced ham
1 tablespoon chopped fresh parsley

DIRECTIONS

1. In a pressure cooker, add chicken, onion and chicken stock. Close lid, bring to high pressure, then lower heat and pressure cook for 6 minutes. Release pressure, open cooker and place chicken onto 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.
2. Rinse out cooker and return stock to pot. Add rice, tomatoes and carrots to stock, then season with salt and pepper to taste. Close lid, bring to high pressure, then lower heat and pressure cook for 4 minutes.
3. Release pressure using cold-water release method according to manufacturer’s directions and open cooker.
4. When chicken is cool enough to handle, cut into strips and add to soup along with diced ham. On low heat, cook soup until just heated through. Add parsley and serve.