Canja (Cape Verde Islands) Rich Chicken & Rice Soup
"This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island."
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 whole chicken, cut up
- 2 medium onions, chopped
- 3 chicken bouillon cubes
- 1 cup short-grain white rice
- vegetable oil (for frying)
- 3 cups water
directions
- Saute onions in oil. Next add chicken pieces, boullion cubes and saute a few minutes more.
- Add 3 cups of water to the pan and bring to a boil.
- Simmer 30 to 35 minutes, until rice is cooked. Add water to adjust to desired consistency.
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Reviews
-
There was a nice chill to the air today and it reminded me of my youth in Massachusetts. I remembered how my mother would make a big pot of Canja. I never did get her recipe as she never really had one. Well I didn't need it. This Canja was spot on. Obrigada Lynnski for a taste of home.. SO SABE !! -
I agree. Today is a perfect day for a soup that reminds me of HOME (Rhode Island). Off the grocery store I go...
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
