What is Canja de Galinha?

Canja de Galinha is a variation of chicken soup, which is popular in Brazilian and Portuguese cuisine. The exact origin of the soup is unclear, but it seems to date up to 1500 years. Some historians believe that soup is similar to earlier types of rice -based soups found in India. Traditionally, Canja de Galinha is given as a comfortable meal to those suffering from colds or general diseases. The soothing food is also served at weddings and other special occasions.

For Portuguese recipes, preparation Canja de Galinha usually begins by cooking the chicken. Although some variations use specific parts of chicken, such as breasts or thighs, most recipes use whole chicken and cook meat while still developing the richness of taste on the bones. The recipe is often used by stew chicken or hens, because older hens have a richer taste that responds well to slowing and wet cooking. The choking hen of giblets are cooked for several hours with water and tastyMi ingredients such as bay leaves, celery and onions.

After thorough cooking the chicken, the meat is removed from the pan and the rice is added to the pan and boiled into the stock. However, alternatively, rice -shaped pasta such as ORZO can be used. After the skin and bones are removed from the chicken, the crushed meat is added back to the pot and all Canja de Galinha is cooked together for a few minutes. Fresh lemon juice is then added to the bowl and the soups are served with sprinkling of mint leaves. The Portuguese version is generally light and refreshing and is often served as an appetizer before the main course of food.

In Brazilian cuisine, however, Canja tends to be more cordial. Alternative recipes for Canja de Galinha can feature vegetables such as tomatoes, carrots and potatoes. Instead of the whole chicken could only be used breasts and meat along with vegetables and other aromaticIngredients such as garlic and parsley can be combined in the pan. Before adding water, other meat, such as bacon and ham, can also be added to allow cooking to allow cooking and finish cooking. To save time, the rice can be cooked in advance and then re -warm with the remaining ingredients.