Best 5 Canja Recipes
Canja is a traditional Brazilian chicken soup, typically made with rice, vegetables, and herbs. It is a hearty and flavorful dish that is often served for lunch or dinner. There are many different variations of canja, but the most common ingredients include chicken, rice, carrots, celery, onions, garlic, and parsley. Some recipes also include corn, peas, or potatoes. Canja is typically seasoned with salt, pepper, and bay leaves. It is also common to add a squeeze of lemon juice or a dollop of hot sauce to the soup before serving.
This article provides three different recipes for canja:
* **Classic Canja:** This recipe is a basic version of canja that is made with chicken, rice, vegetables, and herbs.
* **Canja de Galinha:** This recipe is a more elaborate version of canja that is made with a whole chicken, vegetables, and herbs.
* **Canja de Frango:** This recipe is a quick and easy version of canja that is made with chicken breasts, vegetables, and herbs.
All three recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores. They are also all delicious and nutritious, making them a great option for a healthy and satisfying meal.
CANJA (PORTUGUESE CHICKEN SOUP)
Canja is a popular Portuguese soup - made with rice, chicken, & onion. It is a soothing soup that will warm your soul & stomach. The photo doesn't do this soup any justice (soup photos never come out any good on the camera from my phone lol).. but, it is really tasty!
Provided by Tara Pacheco
Categories Other Soups
Time 40m
Number Of Ingredients 9
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!
PORTUGUESE CHICKEN SOUP (CANJA)
Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
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 VERDE ISLANDS) RICH CHICKEN & RICE SOUP
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
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
CHICKEN, HAM, AND RICE SOUP (CANJA)
From The Little Brazilian Cookbook by Elizabeth Lambert Ortizz. She says.....This apparently simple soup is made special by the addition of rice, tomatoes, carrots, and chopped ham. These combine to lift the flavor out of the ordinary, making the soup a substantial one, ideal for a light meal when accompanied by a green salad and a dessert.
Provided by lazyme
Categories Chicken
Time 1h38m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan combine the chicken, onion, and chicken stock, bring to a simmer, cover and 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 the stock.
- Rinse out the saucepan and return the stock to it.
- Add the rice, tomatoes and carrots.
- Taste for seasoning, add salt if necessary and freshly ground pepper.
- Bring to a simmer and cook until the rice is tender, about 25 minutes.
- When the chicken is cool enough to handle remove the skin and bones and cut into strips about 1/2 x 1 1/2 inches.
- Return the chicken to the saucepan with the ham and cook just long enough to heat through.
- Add the parsley and serve.
CANJA
A taste of Brazil, this simple soup is made special by the addition of rice, tomatoes, carrots, and chopped ham. These combine to lift the flavor out of the ordinary, making this soup a substantial one.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 11.4 g, Cholesterol 165.5 mg, Fat 27.2 g, Fiber 1 g, Protein 50.4 g, SaturatedFat 7.7 g, Sodium 1306 mg, Sugar 2.9 g
Tips:
- Choose high-quality chicken: Opt for organic or free-range chicken for a tastier and healthier broth.
- Use a variety of vegetables: Incorporate a mix of veggies like carrots, celery, onions, and tomatoes to enhance the flavor and nutritional value of your canja.
- Don't overcrowd the pot: Avoid overcrowding the pot with ingredients, as this can result in a bland and diluted broth.
- Simmer gently: Allow the canja to simmer gently over low heat for at least an hour, or up to several hours, to extract maximum flavor from the ingredients.
- Season to taste: Adjust the seasoning of your canja to your preference, adding salt, pepper, and other herbs and spices as desired.
- Serve with accompaniments: Enhance the enjoyment of your canja by serving it with traditional accompaniments like farofa, pirão, or toasted bread.
Conclusion:
Canja is a delicious and versatile Brazilian chicken soup that can be enjoyed as a comforting main course or as a restorative dish when feeling under the weather. With its simple ingredients and customizable variations, this flavorful soup is a staple in many Brazilian households. Whether you prefer a classic recipe or want to experiment with different flavors, canja is sure to warm your heart and soul. So, gather your ingredients, put on your apron, and embark on a culinary journey to create a satisfying and memorable canja experience.
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