Ermina Apolinarios Canja Recipes

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CANJA (CAPE VERDE ISLANDS) RICH CHICKEN & RICE SOUP



Canja (Cape Verde Islands) Rich Chicken & Rice Soup image

This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island.

Provided by lynnski LA

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1/2 whole chicken, cut up
2 medium onions, chopped
3 chicken bouillon cubes
1 cup short-grain white rice
vegetable oil (for frying)
3 cups water

Steps:

  • Saute onions in oil. Next add chicken pieces, boullion cubes and saute a few minutes more.
  • Add 3 cups of water to the pan and bring to a boil.
  • Simmer 30 to 35 minutes, until rice is cooked. Add water to adjust to desired consistency.

Nutrition Facts : Calories 570.8, Fat 27.2, SaturatedFat 7.8, Cholesterol 122.3, Sodium 676.9, Carbohydrate 45.7, Fiber 2.2, Sugar 2.9, Protein 32.9

ERMINA APOLINARIO'S CANJA



Ermina Apolinario's Canja image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, main course, side dish

Time 1h

Yield Six servings

Number Of Ingredients 10

8 cups basic chicken broth (see recipe)
1 tablespoon vegetable oil
1 onion, sliced thin
4 cloves garlic, sliced thin
2 green peppers, sliced thin
1 teaspoon minced chili pepper
3 tomatoes, peeled, seeded and chopped
1 1/2 cups rice
1 teaspoon salt
1 cup minced fresh parsley

Steps:

  • Place the chicken soup in a pot over low heat. Meanwhile, place the vegetable oil in a skillet over medium heat. Add the onion, garlic and peppers and saute until they are very soft, about 10 minutes. Add the minced chili peppers and the tomatoes to the onion, stir well, cook for three more minutes and set aside.
  • Add the rice and salt to the chicken soup, partially cover the pot and simmer for half an hour. Add the sauteed vegetables and the parsley and simmer, uncovered, for 10 more minutes. Adjust the seasoning with a dash of chili pepper sauce to taste and serve.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 8 grams, TransFat 0 grams

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