canja☆

05 jun 2026

é delicioso

another rio classic. canja literally means chicken soup, but this portuguese broth has a lovely combination of flavours that's different to any other chicken broth i've tried. i made this to show off to some chinese friends and it was a hit.

this recipe really needs skin-on, bone-on chicken; chicken drumsticks are ideal.

the vegetables that are used to flavour the broth get boiled into oblivion, so rio's recipe calls for these to be thrown away and replaced with fresh veggies. i refuse to throw out food like this, so i just add a second lot of veg without removing the original veg.

also, i've tried to ask for quantities for the herbs, but if i ever received an answer then i have lost it. i am afraid to commit to any particular values so you'll have to figure it out yourself. i would say don't be stingy with the herbs.

canja

serves many; takes ~2 hrs

ingredients

produce

• 1kg chicken legs
• 1 onion
• 1 celery head
• 4 big carrots
• ~4 cloves garlic
• a little fresh ginger

seasonings

• rosemary, thyme, oregano, star anise
• 1 tsp turmeric
• salt and pepper

instructions

1. finely dice the vegetables (~1cm cubes), mince the garlic and grate the ginger. set half the carrot and celery aside for later.
2. in a large saucepan, pot, or wok, caramelise the onions.
3. add 1kg of chicken legs, and sear.
4. briefly fry the garlic and ginger, then add half the carrot and celery. fry everything for a bit; this step will improve the flavours later.
5. add hot water to cover, and season with:
   • rosemary, thyme, oregano, star anise
   • 1 tsp turmeric
   • salt and pepper
   let this pot cook for 1hr.
6. after the hour is up, shred the chicken. add the remaining carrot and celery, and boil until the new vegetables are soft.
7. serve with buttered bread :)

comments? questions? leave a note or email me!☆