Canja is the mother of Cape Verdean comfort food. It’s a thick, rich and delicious chicken soup that’s made with rice, vegetables and simple seasonings.
Canja has long been a staple of Cape Verdean cuisine. We eat it to celebrate special occasions.
8 to 10 each of chicken thighs and legs (with bone and skin)
10 cup water
1 tablespoon paprika
1 teaspoon garlic powder (more if desired to taste)
1/2 tsp onion powder
1/2 tsp saffon powder
3 tablespoon chicken base
1 teaspoon lemon-pepper seasoning
4 to 6 cans chicken broth
4 to 6 stalks celery, chopped
1 lg onion chopped fine
1/2 tsp bay leaf powder or 3 bay leafs
1/8 cub parsley
1 stick butter
2 cups Uncle Ben Long Grain rice my preference or (Carolina or River rice works well)
vinegar (to wash chicken)
step 1
Wash chicken thoroughly with cold water and vinegar.
step 2
Use all Seasoning well with seasoned salt, paprika, lemon pepper and garlic salt to taste, also add chicken base....to Marinade, If possible, set chicken aside for a few hours to marinate over night best results...
step 3
Melt butter in a good-sized soup kettle. Add seasoned chicken, skin side down. Add water and celery. Cover and cook on low heat, turning the chicken occasionally. If desired, season again with the above seasonings.
step 4
When chicken is cooked, add broth. (Optional: When chicken is tender and almost falling off the bone, remove from soup and remove skin and bones if desired. Return meat to pot.) Bring soup to a boil and reduce heat to low.
step 5
Add rice and cover. Cook until rice is tender.
step 6
Recipe may be adjusted by adding more broth for a thinner soup or more rice for a thicker soup. REMEMBER: Be careful of the amount of rice you add because Canja thickens quickly.
step 7
Serve with Portuguese bread and butter.