Ermina Apolinario's Canja (Canja de Galinha)

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30 minutes 6 Servings Print RecipeEmail Recipe


8cupchicken stock
1tablespoonvegetable oil
1 onion (sliced thin)
4clovegarlic (sliced thin)
2 green peppers (sliced thin)
1teaspoonchili pepper (minced)
3 tomatoes (peeled, seeded and chopped)
1 1⁄2cuprice
1cupfresh parsley (minced)


Place the chicken soup/stock in a pot over low heat. Meanwhile, place the vegetable oil in a skillet over medium heat. Add the onion, garlic and peppers and saute until they are very soft, about 10 minutes. Add the minced chili peppers and the tomatoes to the onion, stir well, cook for three more minutes and set aside.

Add the rice and salt to the chicken soup, partially cover the pot and simmer for half an hour. Add the sauteed vegetables and the parsley and simmer, uncovered, for 10 more minutes. Adjust the seasoning with a dash of chili pepper sauce to taste and serve.

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