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.
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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