São Toméan Canja de Galinha
The Quirky Foodster Team
Ingredients
- Whole Chicken, cut into pieces, or 800 g (1.75 lb) chicken pieces — 1
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Rice, rinsed — 100 g (1/2 cup)
- Water — 1.5 L (6 cups)
- Thyme or parsley — 1 sprig
- Salt and black pepper, — to taste
- Fresh mint or parsley, to garnish
Method
- Combine the chicken, onion, garlic, carrot, water and thyme in a large pot.
- Bring to a boil, then reduce heat and simmer for 40-45 minutes until the chicken is very tender.
- Remove the chicken, shred the meat, and discard the bones and skin.
- Return the shredded chicken to the pot along with the rice.
- Simmer a further 15-18 minutes until the rice is tender.
- Season with salt and pepper.
- Serve hot, garnished with fresh mint or parsley.
Introduction: A comforting chicken and rice soup, gently spiced and nourishing.
Cultural Background: Canja de galinha, shared across the Portuguese-speaking world, is a comforting Santomean soup often prepared for the unwell or as a simple, restorative everyday meal.
Tips: Simmer the chicken gently for the most flavourful broth; skim off any foam that rises during the first few minutes of cooking. Add the rice only once the chicken broth base is fully developed.
Variations: Add a squeeze of lime just before serving for brightness; some versions include a beaten egg stirred in at the end for extra richness.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the rice has absorbed too much liquid.
Nutrition: Approx. 280 kcal, 24 g protein, 22 g carbohydrate, 10 g fat per serving.
FAQs:
Q: Is this soup traditionally given to sick people?
A: Yes, canja is widely considered a comforting, restorative dish across the Portuguese-speaking world, often prepared for those feeling unwell.
Q: Can leftover cooked chicken be used?
A: Yes, though starting from raw chicken and simmering it in the soup gives the richest, most flavourful broth.
- Whole Chicken, cut into pieces, or 800 g (1.75 lb) chicken pieces — 1
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Rice, rinsed — 100 g (1/2 cup)
- Water — 1.5 L (6 cups)
- Thyme or parsley — 1 sprig
- Salt and black pepper, — to taste
- Fresh mint or parsley, to garnish
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