Canja Food
CANJA (PORTUGUESE CHICKEN SOUP)
Canja is a popular Portuguese soup - made with rice, chicken, & onion. It is a soothing soup that will warm your soul & stomach. The photo doesn't do this soup any justice (soup photos never come out any good on the camera from my phone lol).. but, it is really tasty!
Provided by Tara Pacheco
Categories Other Soups
Time 40m
Number Of Ingredients 9
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!
PORTUGUESE CHICKEN SOUP (CANJA)
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
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 VERDE ISLANDS) RICH CHICKEN & RICE SOUP
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
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
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Canja de galinha (literally "chicken congee"), or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The …
From en.wikipedia.org
Course Entrée or supperType Chicken soupMain ingredients chicken, rice or massa pevide Alternative names Canja
From en.wikipedia.org
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- Place the chicken in a large stockpot. Cover generously with water, and add the whole onion, whole clove of garlic, and a teaspoon of salt.
- Bring to a simmer over medium heat, and then turn down to low and cook gently, lid ajar, for 60 - 90 minutes. When the chicken is cooked through and tender, but not yet falling apart, use a slotted spoon to remove it and the onion and garlic to a colander over a large bowl. Taste the broth for salt and adjust as needed.
- As soon as the chicken is cool enough to handle, chop or shred the meat into small pieces, and stir it into the simmering broth. Discard the onion and garlic.
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- Heat a medium pot over medium-high heat, add the 2 tablespoons of olive oil and sauté the onion until translucent. Add the garlic and sauté for about 20 - 30 seconds. Then, sauté the chicken breast for 2-3 minutes, stirring occasionally.
- After that, add the rice and sauté for 30 seconds. Add the wine and let evaporate. Finally, add the chicken stock, the vegetables, the salt, pepper, thyme, and bay leaf. Stir.
- Bring to a boil, cover the pot, reduce the heat to low, and let simmer for approximately 12 minutes. Uncover the pot, separate eggs from the shells, and add gently into the soup, letting simmer for 8 minutes (they will be firm, not soft poached). Remove the bay leaf. Serve chicken soup warm with chopped parsley sprinkled on top. This chicken soup can also be drizzled with olive oil and sprinkled with Parmesan cheese. Garlic bread makes an excellent accompaniment. Enjoy!!!
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