Casa
Martin
Cookbook
Canja
One of the few Portuguese recipes which requires mint. It is a delicate and refreshing soup which can be made with a few bits of uncooked chicken such as wings or what is left after portioning a raw bird or the carcass of a cooked bird.
1 Chicken Leg (thigh and drumstick) or 6-8 wings
1l water
1 Onion finely chopped
2 tbsp Rice
2 tbsp Lemon juice
2 tbsp Mint chopped
In a large saucepan boil the chicken in the water with the onion until well cooked. Allow the chicken to cool overnight in the stock. Remove any surface fat and strip the chicken flesh off the bones. Shred the chicken finely and return to the stock with the rice and some salt, boil for 20 mins until the rice is cooked. Add the lemon juice and the mint and serve with crusty bread.