Ermina Apolinario’s Canja

Name: Ermina Apolinario’s Canja
Total time: 1 h
Yield: Six servings
Cuisine: brazilian
Ingredients: 8 cups basic chicken broth (see recipe); 1 tablespoon vegetable oil; 1 onion, sliced thin; 4 cloves garlic, sliced thin; 2 green peppers, sliced thin; 1 teaspoon minced chili pepper; 3 tomatoes, peeled, seeded and chopped; 1 1/2 cups rice; 1 teaspoon salt; 1 cup minced fresh parsley

By Molly O’Neill

Updated Sept. 29, 2020

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; IT CURES WHAT AILS

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Ingredients

Yield:Six servings

8cups basic chicken broth (see recipe)
1tablespoon vegetable oil
1onion, sliced thin
4cloves garlic, sliced thin
2green peppers, sliced thin
1teaspoon minced chili pepper
3tomatoes, peeled, seeded and chopped
1½cups rice
1teaspoon salt
1cup minced fresh parsley

Ingredient Substitution Guide

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Preparation

Step 1
Place the chicken soup 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.
Step 2
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.