A soothing Cape Verdean chicken and rice soup flavored with lemon and herbs, the go-to remedy for cold nights and weary souls.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: mint leaves, lemon slice
Accompaniments: crusty bread
Instructions
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1
Place chicken pieces in a large pot with water. Bring to a boil, skimming any foam.
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2
Add onion, garlic, carrots, and bay leaves. Reduce heat and simmer 40 min until chicken is tender.
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3
Remove chicken, shred the meat, and discard bones. Return meat to the pot.
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4
Add rice and cook 15 min until rice is tender.
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5
Squeeze in lemon juice, season with salt and pepper.
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6
Serve hot, garnished with fresh mint leaves.
Did You Know?
Cape Verdean grandmothers prescribe canja as medicine for everything from colds to heartbreak — and it usually works.
Chef's Notes
Equipment Tips
- large pot
- ladle
- cutting board
Garnishing
mint leaves, lemon slice
Accompaniments
crusty bread
The Story Behind Canja de Galinha
Canja arrived in Cape Verde through Portuguese colonizers who brought the dish from their own culinary tradition. Cape Verdeans adapted it with local herbs and the addition of lemon, making it distinctly their own. It remains the archipelago's ultimate comfort food.
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