Serving
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Chicken Soup with Rice
Brazil
  -   Canja de Galinha
Serves
Effort:
Sched:
DoAhead: 
8 soup  
**
4 hr  
Yes
This Chicken Stew is popular throughout Brazil, Portugal and Cape Verde off the west coast of Africa. It is, of course, made in endless variations.



2
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1
7
2
1
4
1/4
1/2
1/4
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6
1/2
1/3
1/3
1/2
1/4
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#
oz

#
cl
c
t
t
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c
c
c
c
t
t
Chicken Meat (1)  
-- Marinade
Tomatoes
Bell Pepper red
Chili Serrano (2)
Onions
Garlic
Lemon Juice (3)
Salt
Pepper
--------
Water (4)
Rice (5)
Cilantro
Parsley, flat
Salt
Pepper, black
Prep   -   (3-1/4 hr - 20 min work)
  1. Cut CHICKEN into pieces of the desired size, 1 to 1-1/4 inches on a side is usually good.
  2. Scald TOMATOES 1 minute in boiling water. Quench in cold water, peel and and dice small. Dice GREEN PEPPER small. Split CHILIS open lengthwise. Chop ONIONS medium. Crush GARLIC and chop fine. Squeeze LEMON JUICE.
  3. Mix all Marinade items and massage into Chicken. Let marinate for at least an hour, preferably 3 hours, massaging once or twice more.
  4. Chop CILANTRO and PARSLEY medium. Mix.
Run   -   (1 hr)
  1. Put Chicken in a sauce pan with the Marinade and Water. Bring to a boil and simmer for 20 minutes.
  2. Add Rice, bring back to a simmer and simmer until rice is done (about 20 minutes). Note: If using brown rice, add it with the Chicken in the previous step and simmer until tender.
  3. Season with Salt and Pepper. Stir in Cilantro mix and serve hot.
NOTES:
  1. Chicken:   Weight is skinless, boneless chicken meat with fat removed - leg and thigh recommended for best flavor. The pattern recipe called for a 4 pound chicken cut into small serving pieces, but this necessitates a de-fatting step. I find chunks of chicken meat easier to deal with, especially in a buffet setting.
  2. Chilis   OK, this isn't an official ingredient, but here in Southern California chicken soup without chili is an abomination. Two split serranos make it just very moderately hot. Taste the soup during cooking, and if it seems to be getting too spicy for you, pull the chilis.
  3. Lemon Juice:   Some recipes call for lime juice (in more tropical regions) and some call for white wine vinegar.
  4. Water:   A light Chicken Broth would make the soup a bit richer. I sometimes buy the meat as bone in, skin on thighs. I make broth with the bones and skins and use it in the soup.
  5. Rice:   A long grain white rice is most often used. It can be made with brown rice if you put that in at the same time as the chicken.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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