Canja de Galinha — Angolan Chicken Soup
The Quirky Foodster Team
Ingredients
- Chicken pieces (thighs and drumsticks), bone-in — 1 kg (2.2 lb)
- Water — 2 L (8 cups)
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Carrot, diced — 1
- White rice — 100 g (1/2 cup)
- Piri-piri chilli, whole — 1
- Bay leaf — 1
- Fresh coriander or mint, chopped, to garnish
- Salt and pepper, — to taste
Method
- Place the chicken in a large pot with the water, onion, garlic, bay leaf and whole chilli. Bring to a boil, then skim off any foam.
- Reduce heat and simmer for 35-40 minutes until the chicken is fully cooked and tender.
- Remove the chicken, shred the meat off the bone, and discard the bones and skin. Return the shredded meat to the pot.
- Add the carrot and rice, and simmer for a further 15-18 minutes until the rice is tender and the soup has thickened slightly.
- Season with salt and pepper, remove the chilli and bay leaf, and ladle into bowls.
- Garnish generously with fresh coriander or mint before serving.
Introduction: Canja de Galinha, a Portuguese-origin chicken and rice soup, has been fully embraced into Angolan home cooking, often served to comfort the sick or as a gentle starter at family meals.
Cultural Background: Canja de Galinha, a Portuguese-origin chicken and rice soup, has been fully embraced into Angolan home cooking, often served to comfort the sick or as a gentle starter at family meals. The Angolan version leans into local aromatics like piri-piri and fresh coriander.
Tips: Skimming the foam early gives a clearer, cleaner-tasting broth. Simmer gently rather than boiling hard to keep the chicken tender. Add a squeeze of lemon just before serving for brightness.
Variations: Add small pasta shapes (massinha) instead of rice for a variation seen in some households. Stir in a beaten egg at the end for extra richness, Portuguese-style. Add extra vegetables like potato or pumpkin for a heartier soup.
Vegetarian/Vegan: Not applicable in its traditional form; the dish is defined by chicken broth.
Storage: Refrigerate in an airtight container for up to 3 days; the rice will continue to absorb liquid.
Reheating: Reheat gently on the stovetop, adding extra water or stock to loosen the consistency as needed.
Nutrition: Per serving (approx.): 260 kcal, 22 g protein, 22 g carbohydrates, 9 g fat, 1 g fibre.
FAQs:
Q: Can I use chicken breast instead?
A: Yes, though thighs and drumsticks give a richer flavour and more tender texture.
Q: Can this soup be frozen?
A: It’s best fresh, as the rice can become mushy after freezing and thawing.
Q: Is it very spicy?
A: No, the whole chilli adds gentle warmth without overwhelming heat, and is removed before serving.
- Chicken pieces (thighs and drumsticks), bone-in — 1 kg (2.2 lb)
- Water — 2 L (8 cups)
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Carrot, diced — 1
- White rice — 100 g (1/2 cup)
- Piri-piri chilli, whole — 1
- Bay leaf — 1
- Fresh coriander or mint, chopped, to garnish
- Salt and pepper, — to taste
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