Canja Cape Verde Islands Rich Chicken Rice Soup Recipes

CANJA (PORTUGUESE CHICKEN SOUP)

Steps:

• 1. In a large pot, boil your chicken breast over med/high heat. Once chicken is just about done, remove from water and shred with a fork. Add the poultry seasoning to your pot. Place the chicken back in.
• 2. Saute your onion & garlic in olive oil until onion is translucent. Cook over medium heat, being careful not to burn your garlic.
• 3. Add the onion & garlic mixture, along with your rice to the pot and allow to cook until rice is expanded and tender.
• 4. Add salt & pepper to taste. Add juice of half a lemon. Serve & enjoy!

CANJA - CAPE VERDEAN CHICKEN SOUP RECIPE

Steps:

• Place the chicken thighs in a large bowl. Use a spoon or spatula to rub the vinegar and lemon juice all over them. Fill the bowl with enough water to cover the chicken, stir a few times and let sit for 2-3 minutes. Drain the water, rinse 1 or 2 times and drain again.
• Season the chicken thighs with salt, pepper, paprika, 1 tablespoon of crushed garlic, and a drizzle of olive oil. Add the bay leaves and cover the bowl in plastic wrap. Let the chicken marinate for a minimum of 1 hour (or overnight) in the refrigerator.
• Heat 1 tablespoon of olive oil in an 8-quart stock pot. Once the oil is hot, add the chicken thighs to the pot and make sure to reserve the bowl that you seasoned the chicken in. Brown the chicken for 2-3 minutes on each side and then transfer the chicken thighs to a plate.
• Add the quartered tomato, chopped onions and the reserved bay leaves to the pot. Saute everything until the onions are clear and the tomato cooks down. Add the chicken back to the pot.
• Add a splash of the chicken broth to the bowl that you used to season the chicken. Swirl the broth around in the bowl so that it loosens any seasonings that were left behind. Pour the seasoned broth into the pot and then add the remaining chicken broth. Top the pot off with enough tap water to fill the pot 3/4 of the way up. Bring the pot to a boil, lower the flame and let it simmer for 1 hour.
• Taste the broth and adjust the amount of salt and pepper to your liking. Remove the chicken from the soup and shred or break it up.
• Add the chicken back to the pot, and add the rice and carrots. Let the canja continue to simmer for about 30 minutes.
• Add the potatoes to the canja and let it simmer for another 15-20 minutes.
• Turn the flame off and stir the canja. Put the lid back on and let the canja sit for about 20-30 minutes.
• Ladle the canja into bowls and serve it with hot sauce and chopped parsley if desired.

CHICKEN, HAM, AND RICE SOUP (CANJA)

Steps:

• In a saucepan combine the chicken, onion, and chicken stock, bring to a simmer, cover and cook over low heat until the chicken is tender (about 45 minutes).
• Lift the chicken out onto a platter and set aside.
• Strain the stock through a sieve set over a bowl.
• Discard the solids and skim off as much fat as possible from the stock.
• Rinse out the saucepan and return the stock to it.
• Add the rice, tomatoes and carrots.
• Taste for seasoning, add salt if necessary and freshly ground pepper.
• Bring to a simmer and cook until the rice is tender, about 25 minutes.
• When the chicken is cool enough to handle remove the skin and bones and cut into strips about 1/2 x 1 1/2 inches.
• Return the chicken to the saucepan with the ham and cook just long enough to heat through.
• Add the parsley and serve.

CANJA (CAPE VERDE ISLANDS) RICH CHICKEN & RICE SOUP

Steps:

• Saute onions in oil. Next add chicken pieces, boullion cubes and saute a few minutes more.
• Add 3 cups of water to the pan and bring to a boil.
• Simmer 30 to 35 minutes, until rice is cooked. Add water to adjust to desired consistency.