Canja Recipes

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.

PORTUGUESE CHICKEN SOUP (CANJA)

Steps:

• Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
• Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
• Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
• Garnish with lemon slices and mint leaves.

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.

ERMINA APOLINARIO'S CANJA

Steps:

• Place the chicken soup in a pot over low heat. Meanwhile, place the vegetable oil in a skillet over medium heat. Add the onion, garlic and peppers and saute until they are very soft, about 10 minutes. Add the minced chili peppers and the tomatoes to the onion, stir well, cook for three more minutes and set aside.
• Add the rice and salt to the chicken soup, partially cover the pot and simmer for half an hour. Add the sauteed vegetables and the parsley and simmer, uncovered, for 10 more minutes. Adjust the seasoning with a dash of chili pepper sauce to taste and serve.

CANJA

Steps:

• To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. 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 stock.
• Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
• When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.