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Canja – Cape Verdean Chicken Soup

Canja - Cape Verdean Chicken Soup Recipe
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Canja – Cape Verdean Chicken Soup is a heartwarming dish that perfectly encapsulates the comforting essence of Cape Verdean cuisine. This rich and nourishing soup features succulent chicken, tender rice, and a medley of fresh vegetables simmered to perfection. Ideal for family gatherings or cozy nights, Canja delights with its unique combination of flavors and textures. Easy to prepare and even better as leftovers, this recipe is sure to become a family favorite.

Ingredients

Scale
  • 6 boneless, skinless chicken thighs
  • 1 tablespoon white vinegar
  • Juice of 1 lemon
  • 2 teaspoons kosher salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 bay leaves
  • 2 tablespoons crushed garlic (divided)
  • 1 tablespoon olive oil (extra virgin)
  • 1 large yellow onion (diced)
  • 1 large tomato (quartered)
  • 8 cups chicken broth
  • 2 bouillon cubes
  • 2 carrots (diced)
  • 1-2 small potatoes (diced)
  • 1 and ½ cups medium-grain rice

Instructions

  1. Marinate the chicken with vinegar, lemon juice, salt, pepper, paprika, garlic, and bay leaves for at least an hour.
  2. Brown the marinated chicken in olive oil in a large stock pot until golden on both sides.
  3. Sauté diced onion and quartered tomato in the same pot until softened.
  4. Add a splash of broth to deglaze the pot, then pour in the remaining broth along with enough water to fill three-quarters full; bring to a boil before reducing heat to simmer for one hour.
  5. Shred the cooked chicken and return it to the pot. Stir in diced carrots and rice; simmer until rice is tender.
  6. Add diced potatoes and continue cooking until soft.
  7. Let rest before serving for improved flavor.

Nutrition

Find it online: https://epichistorian.com/canja-cape-verdean-chicken-soup-recipe/