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Canja de Galinha
Cape Verdean Chicken and Rice Soup
A comforting and nourishing chicken and rice soup, considered a staple in Cape Verdean cuisine. It's often prepared for special occasions or when someone is feeling unwell.
ð§ ææ
- 1 kg Chicken thighs(bone-in, skin-on preferred for flavor)
- 2 tablespoons Olive oil
- 1 large Yellow onion(diced)
- 4 Garlic cloves(minced)
- 1 medium Tomato(quartered)
- 2 Bay leaves
- 2 liters Chicken broth
- 1 liter Water(or as needed)
- 2 Bouillon cubes(chicken or vegetable)
- 1.5 cups Medium-grain rice(rinsed)
- 2 Carrots(diced)
- 2 Potatoes(peeled and diced small)
- 1 teaspoon Salt(plus more to taste)
- 0.5 teaspoon Black pepper(freshly ground, plus more to taste)
- 1 teaspoon Paprika
- 1 tablespoon Lemon juice(for seasoning)
- 1 tablespoon White vinegar(for washing chicken)
ðšâð³ äœãæ¹
- 1
Wash the chicken thighs with lemon juice, white vinegar, and cold water. Drain and pat dry. Season the chicken with salt, pepper, paprika, and half of the minced garlic. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
- 2
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Brown the seasoned chicken thighs on all sides, about 2-3 minutes per side. Remove chicken to a plate.
- 3
Add the diced onion, remaining minced garlic, quartered tomato, and bay leaves to the pot. Sauté until the onion is softened and translucent, about 5-7 minutes. Add the bouillon cubes and stir to combine.
- 4
Return the chicken to the pot. Pour in the chicken broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through.
- 5
Remove the chicken from the pot and set aside. Shred or cut the chicken into bite-sized pieces. Return the chicken to the pot.
- 6
Add the rinsed rice, diced carrots, and diced potatoes to the pot. Stir well. Bring back to a simmer, cover, and cook for another 20-25 minutes, or until the rice and vegetables are tender.
- 7
Taste and adjust seasoning with salt and pepper. Remove bay leaves. Let the soup rest for 10 minutes before serving. Serve hot.
ð¡ ããã®ã³ã
- âUsing bone-in chicken thighs adds more flavor to the broth.
- âFor a thicker soup, you can mash some of the potatoes against the side of the pot.
- âCanja is excellent the next day, as the flavors meld further.
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- Some recipes include a splash of white wine or a pinch of saffron for added flavor.
- Add other vegetables like peas or chopped celery.