the classic recipe
Brazilian chicken and rice soup (canja)
Brazilian canja is food made from care. A clear golden broth, slowly simmered with chicken, bay leaf, and onion; loose-grained rice cooked right in that broth; shredded chicken throughout; half-moon carrots; potato cubes; fresh dill to finish. Served piping hot in a deep bowl. It's what grandmothers make when someone comes home sick, what you eat after the hospital, what warms a cold night. No fuss — just soul. The defining mark: a well-seasoned broth that stays perfectly clear.
yields 6 servings·333 kcal per serving·cuisine Brazilian
The traditional recipe
Instructions
Peel the carrots and cut into 1 cm half-moons. Wash the celery stalks and slice diagonally into 1 cm pieces, reserving the leaves. Halve the onion; stud each half with 1 clove and secure 1 bay leaf.
Place the chicken (bone-in, skin-on), carrots, celery with reserved leaves, and studded onion in a large pot. Cover with 2 liters of cold water. Bring to high heat.
Once boiling, reduce to medium-low heat and simmer for 40 minutes. Skim any foam that rises to the surface during the first few minutes.
Using a slotted spoon, transfer the chicken to a plate and set aside. Remove and discard the celery leaves and the studded onion halves. Strain the broth if you prefer it extra clear.
Peel the potato and cut into 1 cm cubes. Season the broth with salt. Add the rinsed rice and potato cubes. Cover and cook on low heat for 20 minutes, stirring occasionally — do not let the rice overcook.
While the rice cooks, shred the chicken by hand or with two forks, discarding bones, skin, and cartilage.
Once the rice is cooked and the potato is tender, fold in the shredded chicken. Adjust salt and add freshly ground black pepper.
Serve immediately in a deep bowl, finishing with freshly chopped dill and a drizzle of extra-virgin olive oil.