Soups
Canja de Galinha Cabo-verdiana (Cape Verdean Chicken Soup)
Ingredients
- - Chicken thighs, bone-in — 600 g (1.3 lb)
- - White rice — 100 g (1/2 cup)
- - Onion, chopped — 1 medium (1 medium)
- - Carrot, sliced — 1 medium (1 medium)
- - Garlic, minced — 2 cloves (2 cloves)
- - Fresh mint, chopped — 1 tbsp (1 tbsp)
- - Lime juice — 1 tbsp (1 tbsp)
- - Water — 1.5 litres (6 cups)
- - Salt and black pepper — to taste (to taste)
Method
- Place the chicken, onion, garlic and water in a large pot and bring to a boil, skimming any foam.
- Reduce heat and simmer for 35–40 minutes until the chicken is tender.
- Remove the chicken, shred the meat off the bone, and discard the bones.
- Return the shredded chicken to the pot along with the carrot and rice.
- Simmer for a further 15–18 minutes until the rice is tender and the soup has thickened slightly.
- Stir in the mint and lime juice, season to taste, and serve hot.
Introduction: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape Verde with local herbs and a generous hand with lime, and is often the first dish made for anyone unwell or recovering after childbirth.
Cultural Background: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape Verde with local herbs and a generous hand with lime, and is often the first dish made for anyone unwell or recovering after childbirth.
Tips: Skimming the foam in the first 10 minutes gives a much clearer, cleaner-tasting broth. Add the lime juice just before serving — cooking it too long dulls its brightness.
Variations: Add a diced potato with the carrot for a heartier soup. Use leftover roast chicken and shop-bought stock to speed up the recipe. Substitute chicken with chickpeas and vegetable stock for a vegetarian version, though this departs from tradition.
Storage: Refrigerate up to 3 days; the rice will continue to absorb broth as it sits.
Reheating: Reheat gently on the stovetop, adding a splash of water or stock to loosen the texture.
Nutrition: Approx. 260 kcal, 22 g protein, 24 g carbohydrate, 8 g fat per serving.
FAQs:
Q: Why is canja given to unwell people?
A: Its light, easily digestible combination of broth, rice and chicken is considered gentle and restorative in Cape Verdean and wider Lusophone tradition.
Q: Can I use chicken breast instead of thighs?
A: Yes, though thighs give a richer broth and stay juicier through the longer simmer. SEO Keywords canja de galinha, cape verdean chicken soup, crioulo soup recipe Image Prompt A steaming bowl of golden chicken and rice soup garnished with fresh mint, rustic table setting.