Canja Portuguese Chicken Soup Recipes

CANJA

Steps:

• To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
• Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
• When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.

CANJA (PORTUGUESE CHICKEN SOUP)

Steps:

• 1. In a large pot, boil your chicken breast over med/high heat. Once chicken is just about done, remove from water and shred with a fork. Add the poultry seasoning to your pot. Place the chicken back in.
• 2. Saute your onion & garlic in olive oil until onion is translucent. Cook over medium heat, being careful not to burn your garlic.
• 3. Add the onion & garlic mixture, along with your rice to the pot and allow to cook until rice is expanded and tender.
• 4. Add salt & pepper to taste. Add juice of half a lemon. Serve & enjoy!

CHICKEN SOUP WITH RICE, LEMON & MINT (PORTUGUESE CANJA)

Steps:

• Combine 1/2 cup of the broth, the water, and the salt in a small, heavy saucepan. Bring to a boil and stir in the rice. Reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the rice is just tender, 20 to 22 minutes; set aside.
• In a large, heavy saucepan, bring the remaining 5-1/2 cups broth to a simmer over medium heat. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. (If the broth is cloudy, you can remove the chicken, strain the liquid through a cheesecloth-lined sieve, and return the chicken to the broth.)
• Add the reserved rice and the lemon juice and season with salt and pepper. Sprinkle on the mint and serve right away.

PORTUGUESE CHICKEN SOUP (CANJA)

Steps:

• Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
• Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
• Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
• Garnish with lemon slices and mint leaves.

CANJA - CAPE VERDEAN CHICKEN SOUP RECIPE

Steps:

• Place the chicken thighs in a large bowl. Use a spoon or spatula to rub the vinegar and lemon juice all over them. Fill the bowl with enough water to cover the chicken, stir a few times and let sit for 2-3 minutes. Drain the water, rinse 1 or 2 times and drain again.
• Season the chicken thighs with salt, pepper, paprika, 1 tablespoon of crushed garlic, and a drizzle of olive oil. Add the bay leaves and cover the bowl in plastic wrap. Let the chicken marinate for a minimum of 1 hour (or overnight) in the refrigerator.
• Heat 1 tablespoon of olive oil in an 8-quart stock pot. Once the oil is hot, add the chicken thighs to the pot and make sure to reserve the bowl that you seasoned the chicken in. Brown the chicken for 2-3 minutes on each side and then transfer the chicken thighs to a plate.
• Add the quartered tomato, chopped onions and the reserved bay leaves to the pot. Saute everything until the onions are clear and the tomato cooks down. Add the chicken back to the pot.
• Add a splash of the chicken broth to the bowl that you used to season the chicken. Swirl the broth around in the bowl so that it loosens any seasonings that were left behind. Pour the seasoned broth into the pot and then add the remaining chicken broth. Top the pot off with enough tap water to fill the pot 3/4 of the way up. Bring the pot to a boil, lower the flame and let it simmer for 1 hour.
• Taste the broth and adjust the amount of salt and pepper to your liking. Remove the chicken from the soup and shred or break it up.
• Add the chicken back to the pot, and add the rice and carrots. Let the canja continue to simmer for about 30 minutes.
• Add the potatoes to the canja and let it simmer for another 15-20 minutes.
• Turn the flame off and stir the canja. Put the lid back on and let the canja sit for about 20-30 minutes.
• Ladle the canja into bowls and serve it with hot sauce and chopped parsley if desired.

PORTUGUESE CHICKEN SOUP II

Steps:

• In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
• Remove the breast, cool, then strip off the meat and cut into a julienne.
• Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
• Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.