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Caña - cuban soup
1 serving
Rinse the rice well, drop into boiling salted water (1 cup) and cook until cooked to be crumbly. Cut the prepared chicken carcass into portions, pour cold water, bring to a boil over high heat, remove the foam, salt and cook for 20 minutes. At this time, shredded bulb onions are crushed and fried in vegetable oil until brownish. Rinse the tomatoes, scald with boiling water, remove the skin, and cut the flesh into slices. Peel the sweet peppers (preferably red) from the seeds, rinse well and cut into large pieces. Rinse and coarse the spring onions. After that, drain part of the broth so that the remaining liquid covers the chicken, add tomatoes, sweet peppers, rice, bulb and spring onions and simmer over a low heat until the meat is ready, gradually adding the rest of the chicken broth. Serve hot.
Rinse the rice well, drop into boiling salted water (1 cup) and cook until cooked to be crumbly. Cut the prepared chicken carcass into portions, pour cold water, bring to a boil over high heat, remove the foam, salt and cook for 20 minutes. At this time, shredded bulb onions are crushed and fried in vegetable oil until brownish. Rinse the tomatoes, scald with boiling water, remove the skin, and cut the flesh into slices. Peel the sweet peppers (preferably red) from the seeds, rinse well and cut into large pieces. Rinse and coarse the spring onions. After that, drain part of the broth so that the remaining liquid covers the chicken, add tomatoes, sweet peppers, rice, bulb and spring onions and simmer over a low heat until the meat is ready, gradually adding the rest of the chicken broth. Serve hot.
green onions - 2-3 tbsp. spoons, tomatoes - 2 pcs., salt to taste, chicken - 1 pc., rice - 4 tbsp. spoons, onions - 2 pcs., water - 2 liters, vegetable oil - 1.5 tbsp. spoons, bell green pepper - 2 pcs.
