One of my fondest memories of my childhood was being in my mother's kitchen. She raised 10 children in a small Brazilian town, and most of our food came from our own backyard, fresh and simple food.
Cooking ingredients back then were much simpler and limited, nowadays we have one recipe with many variations, and this is good, but I'm not a sophisticated cook I like to stick to the basics, I just like to eat good and easy to prepare food. Like many Brazilian dishes, specially from Minas Gerais, Canja de Galinha is an influence from Portugal, and it's one of these dishes that take me back to my mother's kitchen.
From generation to generation it has been believed that Canja de Galinha is excellent for the sick and convalescing as a nutritious and comforting dish, and that's the dish my mother cooked anytime one of her children was sick. She likes to make this soup using boned and skinless chicken tights, but I used chicken breast because that's what I had on hand.
Hearty Chicken Soup - Canja de Galinha
♥ 350g skinless and deboned chicken breast
♥ 1 cup white rice
♥ 1 cup fresh peeled and cubed carrots
♥ 2 tbsp olive oil
♥ garlic, onion, ground pepper, salt to taste
♥ fresh scallion and parsley to taste
First things first. The chicken needs to be washed as well as the rice, I like to squeeze some lime juice on the chicken, pat dry with paper towel.
Heat the olive oil in a pan over medium-high heat, and sauté the onion until translucent. Add the garlic and sauté it for about 30 seconds, place the chicken breast in the pan and fry it until it's not pink anymore, stirring occasionally.Add the scallion and parsley and pre-heated water to cook it. Cover the pan, reduce the heat and cook it until tender, approximately 12 to 15 minutes.
Remove the chicken from the pan and cut into large chunks or shred it (both ways are equally yummy).
Return the chicken to the pan, add the carrots and rice and more pre-heated water, and cook it uncovered on low heat to reach a creamy consistency.