Canja Cape Verde Islands Rich Chicken Rice Soup Food

CANJA (CAPE VERDE ISLANDS) RICH CHICKEN & RICE SOUP

Canja (Cape Verde Islands) Rich Chicken & Rice Soup image

This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island.

Provided by lynnski LA

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 whole chicken, cut up
2 medium onions, chopped
3 chicken bouillon cubes
1 cup short-grain white rice
vegetable oil (for frying)
3 cups water

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.

Nutrition Facts : Calories 570.8, Fat 27.2, SaturatedFat 7.8, Cholesterol 122.3, Sodium 676.9, Carbohydrate 45.7, Fiber 2.2, Sugar 2.9, Protein 32.9

PORTUGUESE CHICKEN SOUP (CANJA)

Portuguese Chicken Soup (Canja) image

Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 -8 cups chicken stock
1 lb chicken piece
1 onion, thinly sliced
4 sprigs parsley
1 the lemon, zest of, cut in thick strips
1/2 cup uncooked rice or 1/2 cup tiny pasta, shape
1/4 cup chopped mint leaf, plus additional (to garnish)
1 teaspoon lemon juice (to taste)
salt & freshly ground black pepper
lemon slice (to garnish)

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.

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