Canja | Portuguese Chicken Soup
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- เผยแพร่เมื่อ 24 ก.พ. 2021
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4-6 pounds whole chicken
2 onions diced
2 turnips peeled & diced
4 large carrots
6 egg yolks (azores style)
2 tomatoes diced
6 cloves of garlic chopped
5-8 bay leaves
1 cup rice
1.5 TBSP salt
1-1.5 gallons water
1/2 cup chopped parsley
juice from 2 lemons
piri piri hot sauce to taste
1.In a large pot (2-4 gallons capacity). Heat up a gallon of water. Put the chicken in the pot of boiling water. Add the bay leaf, and 1 TBSP of salt and cook for 2-4 hours.
2. While the chicken is cooking prepare your vegetables: diced your onions; peeled and diced carrots; chop the garlic; peel dice the tomatoes and peel & diced the turnips.
3. I like to cook my chicken until I could pull the meat apart with two forks. Once your chicken is cooked remove it from the boiling pot and put it in a separate large bowl to cool off.
4. Optional: If you want to garnish your soup with hard boiled egg yolks you could drop in however many eggs you want into the pot of boiling water that the chicken was in. Boil the eggs for 10 minutes then place the eggs in a bowl with ice water to cool.
5. Add all of the vegetables, garlic and rice to the same boiling pot of water that the chicken was cooking. Cook the vegetables and rice for 20-30 minutes.
6. Remove the meat from the chicken and shred it up, then put it in the soup. (if you're doing little Madeira Island Christmas Eve canja sandwiches reserve some of the chicken meat for the sandwiches).
7. At this time you can make adjustments if you feel it needs more water you could add another half gallon of water. Also make your final adjustment with salt and pepper.
8. Optional variation : enrich the soup with egg yolks: I like to enrich my soup right before service. So for example if I was going to serve six people I would put enough canja in a separate pot for six people. Bring that pot to a boil. Remove the pot from the heat. Then put six eggs yolks in a small bowl, while whisking the egg yolks slowly ladle in about a cup of the chicken soup. (This process is called tempering. It prevents the eggs from turning into scrambled eggs). Now whisk in the tempered egg yolk mixture into the pot of soup.
9. Optional variation: garnish the soup with one or two hard-boiled egg yolks. (if you have a lot of leftover egg whites they could be used for scrambled eggs, or baked meringue dessert.
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Eu gostei de esto, algo muito facil para seguir, obrigada.🎉❤
I grew up in the Island of Terceira and I've never seen canja with vegetables or egg yolk. But every Island is different.
I make it often and my family loves it.
I will definitely try with vegetables.
Thank you
I have seen this in Coimbra and in Porto.
I have never seen it with egg yolk either . Bizarre .
Nice ❤ thank you 💯
I absolutely love your channel. Completely learning how to cook the food I grew up with
Yummy soup.
Eaten as dinner soup Xmas eve in Madeira.. when people used to have their own chickens was an amazing smell of cinnamon and cloves on xmas evening
Fantastic...
Nice narration...surely give a try...love from india
I'm portuguese and we eat canja very often, not only when we are sick. I never saw canja with vegetables, we only use onion and some garlic, rice or small pasta, a little bit olive oil or only the fat of the chicken and we cooked all together. This recipe is so weird.
My family is from Madeira Island, I grew up with a very similar canja as you did chicken, a little bit of rice, and onion. Usually had it on Christmas Eve. In doing some research for this recipe I discovered there are many variations depending on the region of Portugal you're from. In fact that's one of the things I discovered that most fascinating while doing these videos is how different the different regions can be: for example, I grew up with Acoda soup always been made with thyme, but in many areas of Portugal cilantro it's very common. I love hearing the stories about peoples traditions. Thank you!
Your channel brings me back to my childhood. Thank you for all the recipes. I hope your channel blows up soon the editing and recipes are fantastic
Thank you! BOLO DE BOLACHA video will be out on Thursday 🍻
Yum!
This looks delicious I’m going to try this out. 👍🏻
Do you have a recipe for chickpea soup with linquica...
This is not my recipe but here is one I found. I hope it’s helpful.
Garbanzo fchickpeas with Linguiçaand potatoes)
2 cups of raw chickpeas (you can also use two cans of cooked garbanzo beans)
6cups of water
1 to 2 garlic cloves, crushed or shaken
1 chopped onion
1 linquica sausage in cubes
50g. of bacon in cubes or strips
2 diced medium potatoes
1/2 tablespoon of finely chopped fresh herbs
Olive oil, salt and pepper as you like
Soak the chickpeas in enough water to cover it, preferably overnight. After that, drain well, place the beans in a pan and add the 5 cups of water. Cook until tender but still firm (in a pressure cooker for about 10 minutes and in a regular pot for about 20 minutes). Drain and set aside the beans and broth.
In another pan, heat a little oil and saute the garlic and onion. When it starts to brown, add the sausage and bacon. Stir quickly and add the chickpea cooking broth, potatoes and herbs. Simmer for about 10 minutes so that the potatoes cook without falling apart.
Finally, return the pre-cooked chickpeas to the pan - if you prefer them to be softer than they are, let them cook with the potato for a while longer.
Taste and season with salt and pepper. Serve afterwards with a good pepper and, if you like, toast or a slice of bread.
th-cam.com/video/FESL6hYDLbI/w-d-xo.html
Have you tried cutting up the chicken and browning it to add even more flavor
Hi Michael, Great idea! I haven’t tried that. Although I think that would be a nice additional layer of flavor. Generally when I make a video I research about 10 recipes and try to stay with the most common traditional approach. 🍻
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.......... I AM FROM ESTADO DE GOA before 1961 now India
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Isto não é cánja ,e sim sopa de legumes é a minha openiâo
Sorry but Canja has no onions, eggs or garlic...Never heard about it, I am sorry...
"Canja" is not made from chicken but from hen. And you do not use vegetables. Your recipe looks like more of an Americans chicken soup.
to much talking