Best 6 Canja Cape Verde Islands Rich Chicken Rice Soup Recipes

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.

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!

CANJA (CAPE VERDE ISLANDS) RICH CHICKEN & RICE SOUP

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.

JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE

Steps:

• Cut up onions in a 2 quart pan and simmer until golden brown in oil.
• Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
• Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
• Turn off stove and let stand.

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.

CAPE VERDE VEGETABLE SOUP

Steps:

• Sautee the onions and the garlic in the oil for 10 minute Add the summer savory or thyme and the ground chiles and sautee gently, stirring often, for another 5 minutes.
• Add the rest of the ingredients, excet the lemon juice, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minute Add the lemon juice. Serve topped with chopped fresh parsley or more fresh cilantro or both.