Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Canja à portuguesa is a byword for care, home and comfort.
The recipe is usually light, with chicken broth, rice or small pasta and mint in some versions.
It is a family soup, prepared on cold days, convalescence or quiet meals.
Ingredients
- 1 bone-in chicken breast or 2 thighs
- 1.5 liters of water
- 1 onion
- 1 carrot
- 1/2 cup of rice
- Optional mint leaves
- Salt and pepper
- A drizzle of olive oil
Method
- Cook the chicken with onion and carrot until it forms tasty broth.
- Remove the chicken, shred and discard bones.
- Strain the broth if you want a cleaner soup.
- Return the broth to the pan and cook the rice.
- Add the shredded chicken and adjust seasoning.
- Serve with mint or olive oil.
Tips from Empório Portugal
- Chicken with the bone makes the broth richer.
- The rice should be soft, but not too soggy.
- Mint provides a classic scent in many homes.
Possible substitutions in Brazil
- Rice can be exchanged for small pasta.
- Leftover roast chicken can enrich the broth.
Pairing
Hot tea, water or a light white. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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