Canja is a traditional Portuguese soup made from chicken broth enriched with rice and chicken livers. It is a nutritious 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 consumed as a single dish.
It is a soup of chicken livers and rice typical of Portugal
Prepare a broth of chicken (old and fat) flavored with bay leaves, onion, garlic, and black peppercorns
Skim the broth during cooking and strain it through a wet towel to degrease it as much as possible
Chop 500 g of chicken livers and quickly sauté them with a little oil, add salt and pepper
Pour the drained livers into the boiling broth and add 300 g of boiled rice
Adjust the salt and garnish with chopped parsley
Season with a pinch of saffron (optional) dissolved in a little broth
Pentola
Cucchiaio
Coltello
Portugal
| Energy (kcal) | 211.9 |
| Carbohydrates (g) | 30.9 |
| of which Sugars (g) | 0.16 |
| Fat (g) | 3.8 |
| of which Saturates (g) | 1.22 |
| Protein (g) | 14.95 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.05 |
