Canja de galinha

Canja de galinha
Prepare ingredients.
Put 1,5-2 liters of chicken broth into a cooking pot.
Add 1/2 whole chicken.
Bring to a boil.
Reduce the heat to medium low.
Continue simmering until the meat is cooked and soft.
Heat 1 liter of water in an other cooking pot.
Carve the skin of 2 tomatoes crosswise.
Put tomatoes into the boiling water.
Cook for 1-2 minutes.
Remove the pot from heat and submerge tomatoes in a bowl of cold water.
Remove the tomato skin ...
... and dice tomato pulp finely.
Peel 3-5 potatoes.
Cut the potato into small cubes.
Cut 1 red bell pepper in half.
Seed the bell pepper.
Chop the bell pepper into small cubes.
Chop 1 onion finely.
Chop 2-3 garlic cloves finely.
Heat 2-3 tablespoons of cooking oil in a cooking pot.
Put chopped onion and garlic into the hot oil.
Fry the spices until they start to get fragrant.
Add potato dices.
Add pieces of the red bell pepper.
Add 100-150 grams of pea.
Stir-fry briefly.
Add tomatoes.
Pour 100 milliliters of white wine.
Stir briefly and bring to a boil.
Reduce the heat to medium.
Take the chicken meat from the broth out.
Shred the chicken meat with the fingers along the grain into long strips.
Add 1/3-1/2 cup of rice to the cooking vegetables.
Stir briefly.
Add shredded chicken.
Pour 1,5-2 liters of the chicken broth.
Stir briefly.
Turn heat to high position.
Season to taste with 1/2 teaspoon of pepper powder.
Season to taste with salt.
Bring to a boil and continue cooking for 3-5 minutes.
Prepare servings.
Sprinkle with 1 teaspoon of chopped parsley.
Add the grated parmesan cheese (at will).


Canja de galinha is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine.

The basic ingredients include chicken, rice or massa pevide. Common flavoring ingredients are olive oil, mint, salt and pepper. It is usually accompanied by slices of Portuguese broa bread on the side for dipping. This is only a variation of this recipe.


1⁄2 whole chicken
2 tomatoes
3 potatoes (3-5)
1 red bell pepper
100 grams pea (100-150 grams)
1 onion
2 cloves garlic (2-3 cloves)
2 tablespoons cooking oil (2-3 tablespoons)
100 milliliters white wine
1⁄3 cup rice (1/3-1/2 cup)
1 liter chicken broth (1,5-2 liters)
1⁄2 teaspoon pepper powder
1 teaspoon salt (1-2 teaspoons)
1 tablespoon chopped parsley
  grated parmesan cheese (at will)