Canja

10 cups chicken stock
1 onion, cut into thin wedges
1 celery stalk, finely chopped
1 teaspoon grated lemon zest
3 tomatoes, peeled, seeded and roughly chopped
1 mint sprig
1 tablespoon olive oil
2 boneless, skinless chicken breasts
1 cup long-grain rice
2 tablespoons lemon jice
2 tablespoons chopped mint

Combine the stock, onion, celery, lemon zest, tomato, mint, and olive oil in a large saucepan. Slowly bring to a boil and then reduce the heat, add the chicken, and simmer gently for 20 to 25 minutes, or until chicken is cooked through.

Remove the chicken from the saucepan and discard the mint sprig. Allow the chicken to cool, then thinly slice.

Meanwhile, add the rice to the pan and simmer for 25 to 30 minutes, or until the rice is tender. Return the sliced chicken to the pan, add the lemon jice, and stir for 1 to 2 minutes, or until the chicken warmed through. Season to taste and stir in the chopped mint just before serving.


- Kitchen Library: Entrees by Jane Price