Ingredient!
3 pounds boneless, skinless chicken meat
1 onion, chopped
1/4 cup long grain white rice
3/4 cup tomato – peeled, seeded and chopped
1/2 cup chopped carrots
salt to taste
ground black pepper to taste
3/4 cup diced ham
1 tablespoon minced fresh parsley
Preparation!
For a large saucepan, add chicken, onion and chicken stock. Bring to a simmer, and cover. Cook over low heat until chicken is tender, about 45 minutes. Lift the chicken out onto a plate and set it aside. Pull the trunk through a sieve set over a bowl. Discard the solids and foam as much grease as possible from stock.
Rinse out the pan and return the stock to it. Add rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, approx. 25 minutes.
Add parsley and serve.