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What You Need:
(To Make: 10 to 12)
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A 3½-to 4-pound chicken, cut into 6 or 8 serving pieces
1 medium onion, peeled and cut in half
1 quart chicken stock, fresh or canned
2 quarts cold water
6 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 2 cups chopped, drained, canned Italian plum tomatoes
1 cup finely diced carrots
1 cup raw long-grain rice
Freshly ground black pepper
1 cup finely diced cooked ham
1 tablespoon finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. In a 5-quart flameproof casserole, combine the chicken, onion, chicken stock and water. Bring to a boil over high heat, meanwhile removing all the scum from the surface as it forms.
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2. Reduce the heat to low, cover the casserole, and cook undisturbed for 30 minutes, or until the chicken is tender but not falling apart. Transfer the chicken to a plate to cool.
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3. Strain the stock through a fine sieve into a bowl, and discard the onion. Skim off and discard as much of the surface fat as you can and return the stock to the casserole.
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4. Add the tomatoes, carrots, rice and a few grindings 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.
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5. Remove the skin from the chicken with a small, sharp knife or your fingers. Cut or pull the meat away from the bones. Discard the bones and cut the chicken meat into strips about 1/8 inch wide and 1 to 1½ inches long.
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6. Add 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.
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