Similar to canja de galinha from Lisbon and Brazil, this Azorean version includes a poached egg, which is omitted in its Brazilian incarnation. This rice-based soup, sometimes thickened with egg stirred into the broth, is brightened with lemon juice, as opposed to its Brazilian sibling.
Ingredients 11
4 bay leaves
12 wholes allspice berries
4 garlic cloves, thinly sliced
1 yellow onion, finely diced
3 carrots, finely diced
1 chicken
1 tbsp salt
2.9 l water
200 g white long-grain rice
120 ml lemon juice
4 ‒ 6 poached eggs, to serve
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Method 4
Place the , , , , , (left whole), , and the or chicken stock in a large pot. Weigh down the chicken under a few small plates to keep it submerged and bring to the boil. Immediately reduce the heat to a very low simmer and cook for 20–30 minutes until the chicken is cooked through, a thermometer reads 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken run clear.
When the is cooked, remove from the pot and leave until cool enough to handle.
Add the to the broth and cook at a very gentle simmer for 15 minutes until the rice is very tender.
Remove the skin from the cooled chicken and discard. Using your hands, shred all the meat from the carcass and discard the bones. Add the chicken to the soup and season with and additional to taste. Serve with a on top.
