Brazilian Congee (Canja de Galinha)
Brazilian canja de galinha is often referred to as Brazilian congee. Thick with very tender grains of rice, this soup’s rice is not as broken down as Asian congee. Portuguese canja de galinha varies slightly and will tend to have a hard poached egg in the soup, with the addition of sausage or lemon. Brazilians lightly flavor their soup with olive oil, salt, pepper, parsley and sometimes mint. It is not unusual to see corn as an addition to this soup.
Ingredients 11
2 tbsp olive oil
1 yellow onion, cut into 5 mm (¼ in) cubes
2 garlic cloves, thinly sliced
1.35 kg whole chicken, quartered
150 g white long-grain rice
1.9 l water
1 large potato, peeled and cut into 4 cm (1½ in) cubes
2 carrots, large, cut into 1 cm (½ in) rounds
1 tbsp salt
1⁄2 bunch parsley, roughly chopped, to garnish
freshly ground black pepper, to taste
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Method 4
Heat the in a large pot over a medium–high heat. Add the and cook for 3–4 minutes until the onion is translucent.
Add the and sauté for 20 seconds, then add the , , , , , and the and stir to combine.
Bring to the boil, then reduce the heat to a gentle simmer. Place a few small plates on top of the , 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 (165°F) when inserted into thickest part of the thigh or into the breast meat and the juices of the chicken will run clear.
Remove the from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Add the meat to the soup and stir to combine. Season with and freshly ground black pepper. Serve the soup warm with chopped sprinkled on top.
