Name: Canja - Cape Verdean Chicken Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves approximately six people
Cuisine: Cape Verdean
Ingredients: 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; 1 tablespoon extra virgin olive oil; 1 large yellow onion, diced; 1 large tomato, quartered; 8 cups chicken broth (plus water as needed); 2 bouillon cubes; 2 carrots, diced; 1 to 2 small potatoes, diced; 1 and ½ cups medium-grain rice

Description

Canja – Cape Verdean Chicken Soup Recipe is a comforting and nourishing dish that embodies the heart of Cape Verdean cuisine. This hearty chicken soup combines tender chicken thighs, vibrant vegetables, and rice to create a satisfying meal perfect for family dinners or cozy nights. The rich flavors are further enhanced by simple spices and seasonings, making it an ideal choice for any occasion. Easy to prepare and versatile, Canja can be served alone or paired with crusty bread for a delightful dining experience.

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
1 tablespoon extra virgin olive oil
1 large yellow onion, diced
1 large tomato, quartered
8 cups chicken broth (plus water as needed)
2 bouillon cubes
2 carrots, diced
1 to 2 small potatoes, diced
1 and ½ cups medium-grain rice

Instructions

Marinate chicken thighs in vinegar, lemon juice, salt, pepper, paprika, garlic, and olive oil for at least one hour.
Heat olive oil in an 8-quart stock pot over medium heat. Brown the marinated chicken for about 2–3 minutes on each side and set aside.
Sauté onions and tomatoes in the same pot until softened. Return the browned chicken to the pot.
Add reserved marinade liquid mixed with a splash of broth; then pour in remaining broth and fill with water until three-fourths full. Bring to a boil; reduce heat and simmer for one hour.
Shred the chicken after cooking; return it to the pot.
Stir in rice and carrots; cook for about 30 minutes until rice is tender.
Add diced potatoes; simmer for another 15–20 minutes until soft.
Let sit covered for 20–30 minutes before serving.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main
Method: Simmering
Cuisine: Cape Verdean

Nutrition

Serving Size: 1 bowl (300g)
Calories: 380
Sugar: 4g
Sodium: 750mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 100mg

Keywords: For added flavor, consider incorporating your favorite herbs or spices during cooking. Experiment with different vegetables based on seasonal availability or personal preference.