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Canja is a traditional Portuguese soup made with chicken broth enriched with rice and chicken livers. It is a nourishing and comforting dish, perfect for cold days and for strengthening the immune system. Its origin dates back to the 15th century and it has become one of the most popular soups in Portugal. Its preparation is simple and requires few ingredients. Canja is often served as a first course but can also be eaten as a main dish.
It is a soup of liver and rice typical of Portugal
Prepare a chicken broth (from an old, fatty hen) flavored with bay leaves, onion, garlic, and black peppercorns
Skim the broth during cooking and strain it through a wet cloth to remove as much fat as possible
Finely chop 500 g of chicken livers and quickly sauté them with a little oil, salt, and pepper
Pour the drained livers into the boiling broth and add 300 g of rice cooked separately
Adjust the salt and garnish with chopped parsley
Season with a pinch of saffron (optional) dissolved in a little broth
Pot
Spoon
Knife
Portogallo
| Energy (kcal) | 203.16 |
| Carbohydrates (g) | 30.53 |
| of which sugars (g) | 0.16 |
| Fat (g) | 2.93 |
| of which saturates (g) | 0.9 |
| Protein (g) | 15.58 |
| Fibre (g) | 0.19 |
| Salt (g) | 0.05 |
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