Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Canja à portuguesa is synonymous with 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, during convalescence, or for quiet meals.
Ingredients
- 1 chicken breast with bone or 2 thighs
- 1.5 liters of water
- 1 onion
- 1 carrot
- 1/2 cup of rice
- Mint leaves optional
- Salt and pepper
- A drizzle of olive oil
Preparation method
- Cook the chicken with onion and carrot until a flavorful broth forms.
- Remove the chicken, shred it, and discard the bones.
- Strain the broth if you prefer a cleaner soup.
- Return the broth to the pot and cook the rice.
- Add the shredded chicken and adjust the seasonings.
- Serve with mint or a drizzle of olive oil.
Tips from Empório Portugal
- Chicken with bone makes the broth richer.
- The rice should be soft but not mushy.
- Mint gives a classic aroma in many homes.
Possible substitutions in Brazil
- Rice can be replaced with small pasta.
- Leftover roasted chicken can enrich the broth.
Pairing
Hot tea, water, or light white wine. Content intended for those over 18 years old. Drink in moderation.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
Do you have a family Portuguese recipe?
Send it to the Empório Portugal community. Submitted recipes undergo review before any publication.
Submit my recipe