Chicken Ham And Rice Soup Canja Food

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 (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 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.

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.