Best Chicken Rice Soup Canja Recipes
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.
CHICKEN RICE SOUP (CANJA)
Number Of Ingredients 9
Steps:
- Fry the chicken in hot cooking oil. Add sliced onion. Cover with water, add other listed ingredients, except the rice and the ham. Let cook until the chicken is tender. Remove the chicken from the bones and skin and strain the broth. There should be about 3 quarts of broth. If necessary, add water to make that amount. Cut chicken meat into small pieces. Return the broth to the stove and add 1 cup rice to the broth and cook until the rice is nearly tender. Add the cut up chicken and 1/2 cup cook ham cut into small pieces. Continue cooking until the rice loses its shape. Serve very hot. NOTE: This is a heavy soup that would be eaten in the evening if you had your main meal at noon.
Nutrition Facts : Nutritional Facts Serves
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