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Canja – Cape Verdean Chicken Soup Recipe

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4.2 from 6 reviews

Canja is a traditional Cape Verdean chicken soup known for its comforting, hearty flavors and tender chicken paired with rice and vegetables. This slow-simmered soup blends marinated chicken thighs with aromatic seasonings, vegetables, and medium-grain rice, resulting in a flavorful meal perfect for family gatherings or soothing any day.

Ingredients

Chicken Marinade

  • 6 boneless, skinless chicken thighs
  • 1 tablespoon white vinegar
  • 1 lemon, juiced
  • 2 teaspoons kosher salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 tablespoon crushed garlic (divided)
  • 1 tablespoon extra virgin olive oil (plus more for drizzling)

Soup Base and Vegetables

  • 1 large yellow onion, diced
  • 1 large tomato, quartered
  • 8 cups chicken broth
  • Water (enough to fill pot 3/4 full)
  • 2 chicken bouillon cubes
  • 2 carrots, diced
  • 1-2 potatoes, diced very small
  • 1½ cups medium-grain rice
  • 1 tablespoon crushed garlic (remaining)

Instructions

  1. Prepare the Chicken: Place the chicken thighs in a large bowl. Rub them with vinegar and lemon juice thoroughly. 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 chicken once or twice, then drain again.
  2. Marinate the Chicken: Season the chicken with salt, pepper, paprika, 1 tablespoon crushed garlic, and drizzle olive oil over it. Add bay leaves and cover with plastic wrap. Refrigerate for at least 1 hour, or overnight for best flavor.
  3. Brown the Chicken: Heat 1 tablespoon olive oil in an 8-quart stock pot over medium heat. Add chicken thighs and brown on each side for 2-3 minutes. Transfer browned chicken to a plate, reserving the marinade bowl.
  4. Sauté Vegetables: In the same pot, add quartered tomato, diced onion, and the reserved bay leaves. Sauté until onions turn translucent and tomatoes break down, about 5-7 minutes.
  5. Add Broth and Simmer: Pour a splash of chicken broth into the reserved marinade bowl, swirl to loosen remaining seasonings, then pour into the pot. Add remaining chicken broth and bouillon cubes. Add enough water to fill pot 3/4 full. Bring to a boil, then reduce heat and simmer for 1 hour.
  6. Adjust Seasoning and Shred Chicken: Taste broth and season with salt and pepper as desired. Remove chicken from pot and shred or break into pieces.
  7. Add Rice and Carrots: Return shredded chicken to pot, add medium-grain rice and diced carrots. Simmer for about 30 minutes until rice is tender.
  8. Add Potatoes: Stir in diced potatoes and continue simmering for an additional 15-20 minutes until potatoes are cooked through.
  9. Rest the Soup: Turn off the heat, stir the soup well, cover with lid, and let sit for 20-30 minutes. This allows flavors to meld and rice to fully absorb the broth.
  10. Serve: Ladle canja into bowls and serve hot. Garnish with chopped parsley and offer hot sauce on the side for added spice if desired.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness but 1 hour is sufficient in a pinch.
  • Use medium-grain rice as it holds up well without becoming mushy.
  • Adjust vegetable quantities to your preference; some recipes include celery or bell peppers.
  • This soup can be stored in the refrigerator for 3 days or frozen for up to 2 months.
  • Serve with crusty bread for a more filling meal.

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