Brazilian Chicken and Rice Soup (Canja)

Trim excess fat from chicken thighs and cut into 1 to 1½ inch cubes.

Place a soup pot or pressure cooker over medium heat. Add olive oil and cubed chicken. Season with Mrs. Dash and a bit of salt and pepper (you can add more salt and or pepper at the end). Stir to distribute the seasonings. Increase heat to medium high. Cook, stirring until chicken is somewhat caramelized and almost all the meat juices have evaporated.

Add onion and garlic. Add chicken broth. If using a pressure cooker, seal the cooker and cook on medium high until pressure builds. Cook under pressure for about 5 minutes. If not using a pressure cooker, cover and cook over medium-low flame for about 15 minutes.

Remove the lid and add the rice. Cook uncovered over medium heat until rice is tender, about 8–10 minutes.

Serve hot, garnished with some fresh chopped parsley.