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Canja de galinha
Canja de galinha
Canja de galinha
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Canja de galinha
Alternative namesCanja
TypeChicken soup
CourseEntrée or supper
Main ingredientschicken, rice or massa pevide

Canja de galinha (European Portuguese pronunciation: [kɐ̃ʒɐ ðɨ ɣɐˈlĩɲɐ], Brazilian Portuguese pronunciation: [kɐ̃ʒɐ dʒi gaˈlĩj̃ɐ], (literally "chicken congee"), or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine.[1] The Portuguese term galinha literally means "hen", but became the generic name for the species, much like chicken in English. Portuguese chicken congee has the rice much more cooked than in most Western chicken soup recipes, but it is not disintegrated as in the Asian one.

General recipe

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Portugal

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The basic ingredients include chicken, and usually small pasta (like alphabet pasta or pevide pasta) or sometimes rice. Common flavoring ingredients are carrot, eggs, olive oil, mint, saffron, clove, white pepper, salt and pepper. It is usually accompanied by slices of Portuguese broa bread (corn bread) on the side for dipping. This is only a variation of this recipe.

Brazil

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The Brazilian recipe for canja de galinha uses whole pieces of chicken from the areas with more bones, fried in a very light refogado using a sole smashed garlic clove (fried in vegetable oil until golden but never toasted), has the rice and vegetables (generally solely potato and carrots, in very small cubes; rarely peeled tomato) boiled in broth much more cooked than the usual, and might call for parsley and green onions. Generally, no seasoning is used besides the light use of salt, sauteed garlic and onion (added before the boiling process), black pepper, parsley and green onion.

Customs

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Canja de galinha is usually consumed by Brazilians, Portuguese and Cape Verdeans when they have a cold. In Portugal, Cape Verde and Brazil, canja de galinha is widely believed to help a person overcome colds, digestive problems, and other mild forms of sickness. In Cape Verde, canja is sometimes served after the funeral, at the home of the deceased, perhaps because it "soothes" the heart. It is also served in that country during special occasions, such as New Year's Eve, birthdays, and other special family events.

Since canja de galinha is very simple and light, it is often consumed before a main course meal as well as a late supper.

See also

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References

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Revisions and contributorsEdit on WikipediaRead on Wikipedia

Canja de galinha

View on Grokipedia
from Grokipedia
Canja de galinha is a traditional known for its simplicity and comforting qualities, typically made by simmering a whole with onions, carrots, , leaves, and either or small such as to create a light, flavorful , which is then finished with shredded meat and fresh mint leaves for a refreshing aroma. This dish is particularly valued in culture for its medicinal properties, often prepared and consumed to alleviate symptoms of colds, flu, or digestive issues due to its easy digestibility and warming effects. Originating from adaptations of Asian rice porridges like Chinese during Portugal's 16th-century explorations in , the name "canja" derives from Dravidian words in southern Indian languages such as kañji and Tamil kañci, reflecting the fusion of local ingredients with culinary techniques. Early references appear in the writings of Portuguese physician Garcia da Orta, who in 1563 described a similar Goan broth used to treat , highlighting its role in colonial medicinal practices. Today, remains a household staple across and has influenced variations in former colonies like , where is more commonly used, and it continues to symbolize familial comfort during holidays or illness.

Origins and History

Portuguese Development

The origins of trace back to colonial encounters with Asian porridges during the Age of Discoveries in the 15th and 16th centuries, when explorers established trading posts and colonies in regions like and . navigators, seeking new routes to the East, interacted with local cuisines in places such as and , where -based broths similar to Chinese were staples. These porridges, often thin and nourishing, were adapted by the to incorporate familiar ingredients like , transforming them into a versatile soup suited to European palates. The term "canja" evolved from "canje," a word borrowed from Malay and Indian influences encountered in Asian outposts, particularly through the lens of Goan culinary traditions where gruels known as or pez were common. This linguistic and culinary borrowing is evident in early records from these colonies, reflecting the fusion of local preparations with techniques. By the mid-16th century, "canje" had integrated into , denoting a simple often enhanced with for added sustenance. Early documentation of canja appears in 16th-century Portuguese texts, such as the 1563 work Colóquios dos simples e drogas da India by physician , who described "canje" as a medicinal rice preparation used in to treat ailments like , prepared by boiling rice with spices and herbs. This positioned the dish as a staple in diets, valued for its simplicity and digestibility amid the hardships of and daily life. From its formation in the metropole, canja later spread to Portuguese colonies, including , where it underwent further local adaptations.

Spread to Brazil

Canja de galinha was introduced to by settlers in the early 16th century, following the arrival of in 1500, as part of the broader dissemination of culinary traditions during the early colonial period. This timing coincided with the first imports of to , which the brought from the and to support their settlements and facilitate familiar dishes like canja. cultivation quickly took root in Brazilian soil, particularly in the northeastern regions, enabling the soup's preparation using locally grown grains alongside imported European techniques. During the colonial era from the 16th to 19th centuries, canja de galinha underwent adaptation in , preserving its core structure of simmered with while incorporating local ingredients. This reflected the multicultural dynamics of , where European recipes evolved through interactions in kitchens and plantations. In the 19th and 20th centuries, canja de galinha gained widespread popularity in Brazilian households, particularly along the coastal regions of Rio de Janeiro and , where urban growth and immigration reinforced its status as a comforting staple. It became a synonymous with home-cooked nourishment, especially during times of illness or family gatherings, embedding itself deeply in everyday Brazilian life. While the soup saw limited dissemination to other Lusophone territories like and —where variants such as canja de Goa emerged under influence—its evolution in solidified its role as a enduring .

Recipes and Preparation

Portuguese Method

The traditional Portuguese method for preparing canja de galinha begins with simmering a whole , cut into pieces, or chicken bones in a large pot with cold water, along with a peeled and sliced , minced cloves, carrots, leaves, and salt to taste, for approximately 1 to 2 hours over low heat to develop a clear, flavorful . Once the chicken is tender, it is removed from the pot, allowed to cool slightly, and then shredded into bite-sized pieces after discarding the skin and bones; the broth is strained to remove solids, ensuring clarity. Midway through the process, after straining, short-grain such as carolino or small shapes like pevide, estrelinha, or cuscuz—approximately 200 grams for a standard batch—are added to the simmering and cooked for 10 to 15 minutes, stirring occasionally, until the grains or soften and the mixture achieves a slightly porridge-like consistency that thickens the soup without clouding the excessively. The shredded chicken is then returned to the pot, heated through for a few additional minutes, and just before serving, a handful of fresh mint leaves (hortelã) is incorporated or placed at the bottom of the serving bowls to infuse a distinctive aromatic freshness. This method yields a light yet nourishing , typically strained and served hot as a first course in multi-course meals, garnished minimally with additional mint sprigs or a squeeze of for subtle brightness, emphasizing the 's purity over heavy additions.

Brazilian Method

In , canja de galinha is prepared by first seasoning and browning bone-in pieces, such as thighs or breasts, in along with diced onions and minced to build a flavorful base. The is then covered with or , often incorporating carrots, stalks, bay leaves, and sometimes tomatoes for added depth and subtle color, before bringing the mixture to a and for about 20-30 minutes until the is tender. The is removed, shredded or chopped, and returned to the pot, at which point uncooked long-grain is added directly to the , along with additional like diced potatoes if desired; the then simmers gently for another 20-30 minutes, allowing the rice to absorb the liquid and release that thickens the consistency to a creamy texture. This method yields a heartier, more substantial compared to its colonial origins, with the extended cooking time contributing to a richer, standalone dish suitable for everyday meals. For variation in color, some recipes rely on tomatoes blended into the broth. Optional modern adaptations include using an electric pressure cooker like an : after sautéing the aromatics and chicken, pressure-cook for 25 minutes, then add the and for a quick 10-minute simmer on the sauté setting to achieve similar results in under an hour total. Canja de galinha is typically served hot as a complete meal, garnished with fresh chopped cilantro or and a squeeze of lime juice for brightness, often accompanied by crusty .

Cultural Significance

In

In Portuguese society, canja de galinha holds a prominent place as an everyday sopa integral to family meals, particularly in rural areas like the and coastal regions where it embodies simple, nourishing home cooking. Families often prepare it as a comforting starter or light meal, reflecting traditions of resourcefulness and communal dining passed down through generations. During holidays such as , known as the consoada, canja de galinha is commonly served warm to foster communal gatherings, symbolizing warmth and togetherness in festive customs. In regions like the and , it may feature as an for celebratory meals. The dish carries deep symbolism in and , representing home, simplicity, and national identity; it is notably referenced in 19th-century works by Eça de Queirós, such as A cidade e as serras (1900), where the protagonist finds solace in its rustic authenticity upon returning to rural . This portrayal immortalizes canja as a emblem of cultural roots amid modernization. In contemporary urban settings like and , canja de galinha persists as an affordable in tascas—traditional small eateries—where it is offered as a prato do dia alongside other homemade dishes, maintaining its role in everyday social life despite city bustle.

In Brazil

In Brazil, canja de galinha is a quintessential , revered as "comida de conforto" for its ability to provide solace and nourishment amid the country's varied climates and lifestyles. It permeates daily routines across regions, from the Northeast where it pairs with hearty staples during communal meals, to the where it serves as a warming staple in winter, helping families endure colder months. This ubiquity stems from its colonial introduction by settlers in the , evolving into a symbol of home and resilience in ian households. The dish plays a central role in family caregiving traditions, often prepared by women to support loved ones during vulnerable times. It is commonly offered to new mothers during the postpartum resguardo period to promote recovery, provide essential nutrients, and facilitate milk production, embodying acts of maternal and cultural continuity. Similarly, after the exuberant celebrations of , canja de galinha is a traditional remedy for hangovers and , helping revelers replenish and restore balance following days of festivity. These practices highlight its embedded position in Brazilian social fabrics, fostering bonds through shared rituals of care. Reflecting Brazil's multiculturalism, canja de galinha has been adapted by immigrant communities, incorporating local flavors to create hybrid versions that celebrate diversity. Japanese-Brazilian cuisine, for instance, infuses the soup with shoyu for an Oriental twist, as seen in recipes by acclaimed chef Telma Shiraishi, whose innovations at her restaurant Aizomê blend Nikkei influences with traditional elements. This adaptability underscores the dish's integration into the nation's pluralistic identity, evolving through waves of in the 19th and 20th centuries. Its cultural prominence grew in the 20th century through popular media and culinary literature, solidifying its status as a household icon. Featured in telenovelas as a gesture of affection and healing, such as in scenes from "Caminhos do Coração," it reinforces themes of family and recovery in Brazilian storytelling. Likewise, 20th-century cookbooks documented regional variations and personal recipes, preserving oral histories and promoting the dish as a timeless tradition among diverse populations.

Health and Nutritional Aspects

Medicinal Uses

Canja de galinha has long been regarded in and Brazilian folk medicine as a soothing remedy for colds, flu, and digestive issues, primarily due to the warm broth's hydrating and comforting effects on the body. This reputation traces back to 16th-century medical texts, where physician Garcia da Orta described variations of rice-based broths, known as "canje," blended with for therapeutic purposes in treating ailments and aiding recovery. In both and , the soup is traditionally administered during postpartum recovery to provide essential hydration and promote easy for new mothers, supporting overall without straining the system. Historical accounts highlight its role in restorative care for vulnerable individuals, emphasizing the digestibility of its simple ingredients. Folk beliefs across these cultures attribute canja de galinha's restorative powers to its nourishing ingredients, providing comfort and energy during illness. While these traditional views persist, some modern studies as of 2025 indicate mild anti-inflammatory effects and symptom relief for colds, such as reduced and shortened illness duration by 1-2 days, though evidence is limited and it is not a cure. The soup remains popularly recommended as a home remedy for winter ailments.

Nutritional Profile

Canja de galinha, a traditional featuring , , and simmered in , typically provides a balanced yet modest nutritional profile per serving (approximately 250-450 grams, depending on ). A standard serving contains about 60-250 calories, with 5-20 grams of protein primarily derived from the , 10-30 grams of carbohydrates from the , and 2-8 grams of fat, making it a low-fat option when prepared with lean cuts. Key micronutrients in canja de galinha include such as niacin () and from the , which support energy metabolism and formation, along with for protection. The broth contributes electrolytes like sodium for hydration and trace amounts of iron, while enriched adds thiamin, , niacin, and folic acid. and onions in the recipe provide compounds that enhance the soup's potential. The soup's soft textures and warm broth are traditionally viewed as aiding hydration and suitable for recovery, while compounds in and onions exhibit effects that may support immune function by modulating production. However, nutritional content varies with ingredients—using skinless chicken reduces fat to under 5 grams per serving—and it serves best as a hydrating, low-residue starter rather than a complete , lacking significant or diverse vitamins without added .

References

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  2. https://www.portuguese.asia/post/asian-influence-on-portuguese-culture-food
  3. https://www.theguardian.com/lifeandstyle/2016/may/06/the-bone-broth-backlash-three-soups-that-dont-take-days-to-make
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  10. https://www.travel-brazil-selection.com/informations/brazilian-culture/cuisine/
  11. https://feed.continente.pt/receitas/canja-de-galinha
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