“Canja” is a light and digestive broth very popular in Portugal, where usually the first course is always soup. In Brazil “canja” has been enriched with other ingredients, but it is always a light broth very suitable for children, the elderly and the convalescent.
• ½ hen (chicken)
• 1 onion
• 2 green (spring) onions
• 1 bay leaf
• sprigs of parsley
• 2 carrots
• 1 or 2 potatoes
• 100 g rice (for soup)
- Cook the hen (chicken) with the onion, the parsley, the green onions, a bay leaf and salt in boiling water to cover until very soft.
- Remove the skin and bones of the hen and discard. Shred the meat into small pieces.
- Let the broth cool, remove the bay leaf and the parsley. Store the broth in the fridge for a few hours. When all the fat has risen to the surface and solidified remove it (fat layer) with a spoon.
- In a large saucepan combine the broth, the washed rice, the potatoes, the carrots cut in cubes and the shredded chicken.
- Let it boil until slightly thick and well cooked. Adjust salt and serve hot.
Yield: 4 servings.
Posted on: 11 November 2011