Canja de galinha
serves
4
Canja de galinha
“Brazilian canja de galinha is often referred to as Brazilian congee – thick with tender grains of rice, but not as broken down as Asian congee. Brazilians lightly flavour their soup with olive oil, salt, pepper, parsley and sometimes mint.” You will need a meat thermometer for this recipe. This is an edited extract from The Chicken Soup Manifesto by Jenn Louis (Hardie Grant, $45) and is available in stores nationally.
Ingredients (9)
- 2 tbs extra virgin olive oil
- 1 onion, cut into 5mm cubes
- 2 garlic cloves, thinly sliced
- 1 × 1.35kg chicken, quartered
- 150g white long-grain rice
- 1.9L water or chicken stock
- 1 large potato, peeled, cut into 4cm cubes
- 2 large carrots, cut into 1cm rounds
- 1/2 bunch parsley, roughly chopped, to serve
Method
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1.Heat the oil in a large pot over a medium- high heat. Add the onion and cook for 3-4 minutes until onion is translucent. Add the garlic and cook for 20 seconds, then add chicken, rice, water or stock, vegetables and 1 tbs salt and stir to combine. Bring to the boil, then reduce the heat to a gentle simmer. Place a small plate on top of the chicken, making sure it remains submerged, and simmer gently over a medium heat for 20-30 minutes until the chicken is cooked through. When the chicken is cooked, a thermometer will read 74°C when inserted into thickest part of the thigh or the breast meat, and the juices of the chicken will run clear.
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2.Remove chicken from the pot and leave until cool enough to handle, then remove skin and discard. Shred the meat and discard bones. Add shredded meat to the soup and stir to combine. Season with salt and freshly ground black pepper. Serve warm with parsley sprinkled on top.
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