Canja is a traditional Portuguese soup made with chicken broth enriched with rice and chicken livers. It is a nutritious and comforting dish, perfect for cold days and to boost 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 enjoyed as a main dish.
It is a typical Portuguese soup made with chicken livers and rice
Prepare a chicken broth (old and fatty) flavored with bay leaves, onion, garlic, and black peppercorns
Skim the broth during cooking and strain it through a damp cloth to remove as much fat as possible
Chop 500 g of chicken livers and quickly sauté them with a little oil, season with salt and pepper
Pour the drained livers into the boiling broth and add 300 g of boiled rice 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) | 113.47 |
| Carbohydrates (g) | 8.93 |
| of which Sugars (g) | 0.23 |
| Fat (g) | 2.86 |
| of which Saturates (g) | 0.89 |
| Protein (g) | 13.58 |
| Fiber (g) | 0.12 |
| Sale (g) | 0.05 |
