Canja I

Canja I Recipe from Cape Verde - Comforting Rice Soup with Chicken and Grain

Region / culture: Cape Verde | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Canja is a traditional Portuguese chicken and rice soup that is both comforting and delicious. This recipe has been passed down through generations and is a staple in many Portuguese households.

History

Canja has its origins in Portugal, where it is often served as a remedy for colds and flu. The warm and nourishing soup is believed to have healing properties and is a popular choice for those feeling under the weather.

Ingredients

0.5 whole chicken, cut up
2 medium onions, chopped
3-4 chicken bouillon cubes
1 cup short-grain white rice (may substitute long-grain)

How to prepare

Saute the onions in oil.
Next, add the chicken pieces, bouillon cubes, and a sufficient amount of water.
After bringing it to a boil, add the rice and stir occasionally.
Simmer for approximately 30–35 minutes, until the desired consistency is achieved.

Variations

Add vegetables such as carrots, peas, or spinach for added nutrition.
Use brown rice or quinoa instead of white rice for a healthier alternative.

Cooking Tips & Tricks

Be sure to use a whole chicken for the best flavor and texture.

- Sauteing the onions before adding the chicken and rice will help to enhance the overall flavor of the soup.

- Stir the soup occasionally while simmering to prevent the rice from sticking to the bottom of the pot.

Serving Suggestions

Canja is best served hot with a side of crusty bread or a simple green salad.

Cooking Techniques

Simmering the soup slowly allows the flavors to meld together and creates a rich and flavorful broth.

Ingredient Substitutions

If you don't have a whole chicken, you can use boneless, skinless chicken thighs or breasts instead.

Make Ahead Tips

Canja can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with fresh parsley or a squeeze of lemon juice for a pop of color and flavor.

Pairing Recommendations

Canja pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Canja contains approximately 300 calories.

Carbohydrates

Each serving of Canja contains approximately 30 grams of carbohydrates.

Fats

Each serving of Canja contains approximately 10 grams of fats.

Proteins

Each serving of Canja contains approximately 25 grams of proteins.

Vitamins and minerals

Canja is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains chicken and may not be suitable for those with poultry allergies.

Summary

Canja is a nutritious and filling soup that is perfect for a comforting meal.

Summary

Canja is a classic Portuguese chicken and rice soup that is both delicious and nutritious. This recipe is easy to make and perfect for a comforting meal on a cold day.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was just a young girl, visiting my aunt Maria in Portugal. It was a hot summer day, and I remember the smell of freshly baked bread wafting through the air as I walked into her cozy kitchen.

As I sat at the table, watching my aunt prepare lunch, I couldn't help but be intrigued by the simple yet delicious looking dish she was making. She called it Canja, a traditional Portuguese chicken and rice soup that was both comforting and nourishing.

I watched as she diced onions, minced garlic, and chopped up carrots, all the while telling me stories of how she learned to make this dish from her own mother. She spoke of how the recipe had been passed down through generations, each woman adding their own twist and making it their own.

I was fascinated by the way she effortlessly combined the ingredients, adding in the chicken broth and simmering it all together until the flavors melded perfectly. And when she finally added in the shredded chicken and cooked rice, the aroma that filled the kitchen was simply heavenly.

As I took my first spoonful of the Canja, I knew that this was a recipe I needed to learn. It was warm, flavorful, and had a comforting quality that made me feel as though I was wrapped in a blanket of love.

After that visit, I returned home with the recipe scribbled on a piece of paper, determined to recreate the magic I had experienced in my aunt's kitchen. Over the years, I made Canja many times, tweaking the recipe here and there to suit my own tastes.

I shared it with friends and family, who all marveled at the delicious simplicity of the dish. And as I grew older, I began to understand the true beauty of this recipe – it wasn't just about the ingredients or the cooking process, but about the memories and stories that came with it.

Each time I made Canja, I thought of my aunt Maria and the summer days we spent together in Portugal. I thought of my own mother, who had taught me so much about cooking and had instilled in me a love for good food. And I thought of the generations of women who had come before me, all passing down their knowledge and recipes through the ages.

Now, as I stand in my own kitchen, preparing a pot of Canja for my grandchildren, I can't help but smile. This recipe has become more than just a dish – it's a connection to my past, a link to my family, and a way to share a piece of myself with those I love.

As I stir the simmering soup, the familiar scents of onions, garlic, and chicken fill the air, transporting me back to that hot summer day in Portugal. And as I ladle out steaming bowls of Canja for my grandchildren, I know that this recipe will continue to be a part of our family for generations to come.