Canja de GalinhaChicken and Rice Soup
This light Cape Verdean soup is made by gently simmering chicken, rice, and vegetables into a clear, soothing broth. It is simple, fragrant, and especially comforting when served very hot with parsley stirred through at the end.
Reviewed by Around the Table
Prep
20m
Cook
1h 10m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 0.9kgWhole Chicken (cut into large pieces)
- 180gWhite Rice (rinsed)
- 160gOnion (finely chopped)
- 10gGarlic (crushed)
- 160gCarrot (cut into small pieces)
- 1pcsBay Leaf
- 10gSalt
- 3gBlack Pepper
- 15mlVegetable Oil
- 1.8lWater
- 20gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
- 02
Add the chicken, bay leaf, salt, black pepper, and water. Bring to a gentle simmer and cook until the chicken reaches 74°C (165°F) and the broth is flavorful.
- 03
Lift out the chicken pieces. When cool enough to handle, remove the meat from the bones and shred it into bite-size pieces.
- 04
Return the shredded chicken to the pot and add the carrot.
- 05
Stir in the white rice and simmer until the rice is tender and the carrots are cooked through.
- 06
Stir in the fresh parsley, remove the bay leaf, and serve the soup hot.
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