Canja de Galinha Recipe - Brazilian Chicken and Rice Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Course
Main Course, Soup
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Cuisine
South American, Brazilian
Canja de Galinha Recipe - Brazilian Chicken and Rice Soup
Description
This version of Canja de Galinha starts by seasoning chicken breasts and browning them in olive oil using an instant pot. Sofrito, a mixture of garlic and onion prepared Brazilian style, is sautéed first to release aroma. The chicken is browned briefly on both sides, then tomatoes, fresh thyme, and chicken stock are added before pressure cooking to meld flavors and cook the chicken thoroughly.
After pressure release, the chicken is shredded and the pot is returned to sauté mode. Vegetables including carrot rounds, diced celery, peeled potatoes, and uncooked white rice are added along with water. The soup continues to cook uncovered until the vegetables and rice are tender, resulting in a thick, rustic broth with soft ingredients throughout.
The combination of shredded chicken and rice thickens the soup naturally. Removal of tomato skins and thyme sprigs ensures a smooth texture while maintaining flavor. This comforting dish works well as a main course, offering warmth and nourishment in a single bowl.
Ingredients
- 1.5 lbs chicken breast you can also use thighs, boneless skinless, about 2
- 1 Tbsp olive oil plus more for drizzling
- 2 Tbsps sofrito or 1/2 an onion, diced plus 2 garlic cloves, minced, Brazilian style
- 3 Roma tomato or a tablespoon of tomato paste, halved and seeded
- 1-2 thyme fresh, sprigs
- 1.5 cups chicken stock or water + 2tsp of chicken bouillon
- 3 carrot peeled and cut into rounds, large
- 1 celery diced, stalk
- 2 potato peeled and diced
- 1/2 cup white rice uncooked
- salt to taste
- black pepper to taste
Instructions
- Season the chicken breasts with some salt and pepper, and set aside.
- Heat up the olive oil using the 'saute' function of your instant pot.
- When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
- Add the chicken, and brown both sides - about a minute per side.
- Add the tomatoes, the thyme and stock. Close the pan, and set the instant pot to 25 mins on manual, and let it cook.
- After 25 mins, safely release the pressure, turn off and open the pan when you are able.
- Remove the tomato skins, and the thyme sprig and discard.
- Using a wooden spoon, "smash" the coked chicken to shred it.
- After the chicken is shredded, turn the pot back on using the 'saute' function and add the rice, and the veggies, and top with 6 cups of water.
- Let it cook open (still on saute function) until the veggies and the rice are fully cooked - about 10 mins.
Bom Apetite!!
User Reviews
Overall Rating
5
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