Makes: Serves 6
Preparation Time: 30-40 minutes
- 500 G OF CHICKEN BREAST
- JUICE OF ½ LIME
- 2 TABLESPOONS OF OLIVE OIL
- ½ ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 1 CARROT, DICED
- 1 POTATO, DICED
- 1 TEACUP OF WHITE RICE
- ½ BUNCH OF PARSLEY, FINELY CHOPPED
- SALT AND BLACK PEPPER TO TASTE
Cut the chicken into long strips and season with lime juice, salt, and black pepper. Heat up the olive oil and braise the onions and garlic, until translucent. Add the chicken and sear thoroughly on all sides, not browning it excessively. Cover with water and cook until very tender. Remove the chicken from the broth, shred it and return it to the pot. Add the carrots, potato, and rice; cook until everything is tender. Adjust seasonings, add the parsley and serve.
The dish – which was one of Dom Pedro II’s favourites – is Asian in its origin. The “kanji” (in Malayalam, the language spoken in the Indian state of Kerala, in southern India), went from Goa to Portugal and from there it came to us, while undergoing additions and modifications. In the 18th century, it was even served during lavished banquets, with diluted eggs. Its fans swear that a good canja can cure anything, from a broken heart to a cold.