📝 About This Recipe
Canja de Galinha is Brazil’s ultimate soul food, a restorative chicken and rice soup that is famously served to soothe the soul and warm the heart. This version elevates the classic home-style dish with a rich, golden broth infused with aromatic vegetables and tender shredded chicken. It is a perfect balance of hearty texture and delicate flavor, making it a beloved staple in Brazilian households from Rio to São Paulo.
🥗 Ingredients
The Chicken & Aromatics
- 1.5 lbs Chicken thighs (boneless and skinless, trimmed of excess fat)
- 2 tablespoons Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 pieces Bay leaf (dried)
The Vegetables & Grains
- 2 medium Carrots (peeled and cut into small cubes)
- 2 medium Yukon Gold potatoes (peeled and cut into 1/2 inch cubes)
- 1 piece Celery stalk (finely diced)
- 3/4 cup Long-grain white rice (rinsed until water runs clear)
Liquid & Seasoning
- 8 cups Chicken stock (low-sodium, high quality)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Turmeric (optional, for a vibrant golden color)
The Finish
- 1/4 cup Fresh parsley (finely chopped)
- 2 pieces Fresh scallions (thinly sliced)
- 1 piece Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken thighs lightly with salt and pepper.
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2
Sear the chicken thighs for 3-4 minutes per side until golden brown. They don't need to be cooked through yet; this step is purely for developing deep flavor.
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3
Remove the chicken from the pot and set aside on a plate. In the same pot, add the diced onion and celery, sautéing for 5 minutes until softened and translucent.
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4
Add the minced garlic and bay leaves to the pot. Cook for another 60 seconds until the garlic is fragrant, being careful not to let it burn.
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5
Return the chicken thighs (and any accumulated juices) to the pot. Pour in the chicken stock and add the turmeric if using.
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6
Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the chicken is tender and easy to shred.
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7
Using tongs, remove the chicken thighs from the pot again. Place them on a cutting board and use two forks to shred the meat into bite-sized pieces.
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8
While the chicken is on the board, add the rinsed rice, cubed carrots, and potatoes to the simmering broth.
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9
Cover and cook for approximately 15-18 minutes. You want the rice to be very soft and the vegetables to be tender when pierced with a fork.
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10
Stir the shredded chicken back into the pot. Let everything simmer together for another 2-3 minutes to marry the flavors.
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11
Taste the soup and adjust the seasoning with more salt and pepper if necessary. Remove and discard the bay leaves.
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12
Turn off the heat and stir in the fresh parsley and scallions right before serving to maintain their bright green color and fresh aroma.
💡 Chef's Tips
For the most authentic flavor, use bone-in chicken thighs and remove the bones after simmering to create a richer broth. Rinsing the rice is crucial to prevent the soup from becoming too starchy or gummy. If the soup sits overnight, the rice will absorb more liquid; simply add a splash of water or broth when reheating. Don't skip the lime juice at the end—the acidity cuts through the richness and brightens the entire dish. Cut your potatoes and carrots into uniform sizes so they cook evenly at the same rate.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a side of crusty French bread for dipping. Offer a small bowl of 'Pimenta malagueta' or your favorite hot sauce on the side for those who like a kick. Pair with a crisp, cold Brazilian beer or a light white wine like Sauvignon Blanc. Top with a sprinkle of freshly grated Parmesan cheese for a common Brazilian twist. A simple side salad with a vinaigrette dressing provides a nice textural contrast to the soft soup.