Canja de Galinha

Method

1. 1

   Soften the onion, garlic and celery in the oil in a large pot over medium heat, about 4 minutes.

2. 2

   Add the chicken and bay leaf, cover with 2 litres of water, season with salt, and simmer gently for 25 minutes, skimming once or twice.

3. 3

   Lift out the chicken, add the rice and carrots to the pot and simmer 15 minutes.

   💡 Canja rice is meant to be soft and swollen, well past al dente — that's the comfort of it.

4. 4

   Meanwhile shred the chicken off the bones and return the meat to the pot.

5. 5

   Season with salt and pepper, and loosen with hot water if the rice has drunk too much broth.

   💡 Canja thickens dramatically as it sits — leftovers happily become a rice porridge.

6. 6

   Ladle into bowls and finish with parsley and scallions.