Canja

Recipe Ingredients

		Mint Corn Salsa
1 1/2 tablespoons	22ml	Olive oil
2 tablespoons	30ml	Shallots - finely chopped (medium)
1 cup	62g / 2.2oz	Corn kernels
2		Garlic cloves - minced
1/2		Fresh mint, leaves only - finely chopped
3 tablespoons	45ml	White wine vinegar
3 tablespoons	45ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Chicken
1/2		Chicken - (abt 1 3/4 lbs)
1		Onion - coarsely chopped (medium)
5		Plum tomatoes - peeled, seeded, and coarsely chopped
1		Celery stalk, including leaves - coarsely chopped
1/2		Cilantro, leaves only - finely chopped
10 cups	2370ml	Water
3 cups	330g / 11oz	Carrots - cut 1/4" dice (large)
1/2 cup	80g / 2.8oz	Long-grain white rice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

In a small heavy skillet, heat the olive oil over medium heat. Add the shallots and cook, stirring frequently, for 2 to 3 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes, then add the garlic and cook for 1 minute more, until it has released its aroma. Remove from the heat and let cool. In a small glass bowl, stir the corn mixture together with all the remaining ingredients for the Mint-Corn Salsa. Set aside, covered, in the refrigerator for 1 hour.

In a large stockpot, combine the chicken, onion, tomatoes, celery, and cilantro. Add 8 cups of the water, cover, and bring to a boil over medium-high heat. As soon as the liquid comes to a boil, reduce the heat to low and simmer partially covered for 1 hour, skimming the fat and scum from the top several times. Remove the chicken, strip the meat from the bones, and discard the bones. Set the meat aside (according to taste, either discard or cut the skin into strips and reserve). Strain the liquid through a sieve back into a clean pan and discard the solids. Add the reserved chicken meat (and skin, if desired), carrots, rice, salt, pepper, and remaining 2 cups water to the pot and bring to a boil over medium heat. Reduce the heat to low and simmer the soup partially covered, for 30 minutes more. Taste for seasoning and serve in warm bowls, garnished with a mound of the salsa.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6199 broadcast 03-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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