Canja Cape Verde Islands Rich Chicken Rice Soup
Transport your taste buds to the shores of Cape Verde with Canja, a rich and comforting chicken rice soup that captures the essence of island cuisine. This hearty recipe combines tender chicken drumsticks or thighs, aromatic garlic and onion, and sweet slices of carrot in a flavorful broth infused with bay leaves and parsley. The addition of long-grain white rice thickens the soup into a velvety, satisfying dish, perfect for warming up on a chilly day. With a finishing touch of fresh lime juice to brighten the flavors, this one-pot wonder is not only easy to make but also a wholesome and nourishing meal for the whole family. Ready in just over an hour, this traditional Cape Verdean soup offers a perfect balance of simplicity and depth, making it a must-try for lovers of global comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken drumsticks or thighs
- 1 piece Medium yellow onion
- 3 pieces Garlic cloves
- 1 piece Carrot
- 1 cup Long-grain white rice
- 8 cups Water
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 piece Fresh lime
Instructions
Step 1: Prepare the ingredients by finely chopping the onion and garlic, peeling and slicing the carrot into thin rounds, and dicing the parsley. Set them aside.
Step 2: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until fragrant and softened.
Step 3: Add the chicken drumsticks or thighs to the pot. Brown them on all sides for about 5 minutes.
Step 4: Pour in the water and bring it to a boil. Skim off any impurities or foam that rise to the surface.
Step 5: Reduce the heat to a simmer. Add the carrot slices, bay leaves, salt, pepper, and parsley. Cover the pot partially and let it simmer for 35-40 minutes, or until the chicken is tender.
Step 6: Remove the chicken from the soup temporarily and let it cool slightly. Shred the meat off the bones and discard the bones. Return the shredded chicken to the pot.
Step 7: Stir in the rice and continue cooking for 15-20 minutes, or until the rice is tender and the soup thickens slightly. Stir occasionally to prevent sticking.
Step 8: Adjust the seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with a squeeze of fresh lime juice for added brightness.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.1 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
