Canja es la comida reconfortante caboverdiana por excelencia — una sopa simple y reconstituyente de pollo con arroz, iluminada en el último momento con un exprimidor de limón y un puñado de cilantro fresco. Se come cuando alguien está enfermo, para dar la bienvenida a un recién nacido, o simplemente cuando el alma necesita calentarse.
Sirve 4
Place chicken, onion, and salt in a pot. Cover with 1.5 litres water. Bring to a boil, skim foam, then simmer 30 minutes.
Remove chicken. When cool enough to handle, pull meat from bones and return shredded meat to the broth. Discard bones.
Bring broth back to a simmer, add rice, and cook uncovered for 15 minutes until rice is tender.
Stir in lemon juice, adjust salt, and ladle into bowls. Top generously with fresh coriander.
Skimming foam in the first 5 minutes gives a clearer, cleaner-tasting broth.
Add the lemon off heat to preserve its brightness.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add a diced tomato and bay leaf during cooking for a fuller flavour.
Use leftover rotisserie chicken and good stock to cut cooking time to 20 minutes.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for 3 days. The rice will absorb more liquid — add water when reheating.
Canja is shared across Portugal, Brazil, and the Lusophone world. In Cape Verde, the lemon and coriander finish gives it a distinctly Atlantic, tropical character that distinguishes it from its Portuguese cousin.
Thighs are preferred for richer broth and more tender shreds, but breast works for a leaner soup.
Heat destroys the volatile acids that give lemon its brightness — adding it off heat keeps the flavour fresh.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (380g) · 4 porciones totales
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