Mom's Healing Canja de Galinha
(kahn-zhuh deh gah-leen-yuh)
The Nightly Bowl: Sopas para a Alma
The heavy Dutch oven sits on the back burner. The broth simmers to a golden gloss. The short-grain rice swells until soft. True Canja de Galinha is an exercise in clear broth and restraint. We ditch the celery and substitute the stewing hen with bone-in chicken thighs for a busy Tuesday night. The non-negotiable secret? Studding the onion with whole cloves while it boils, and finishing the bowl with a fistful of torn mint. Ladle it out, and let forty-five minutes of quiet cooking do its work.
Ingredients
- chicken thighs2 1/2 lb
- water8 cup
- yellow onion1 large
- whole cloves3
- garlic cloves2
- carrot1 large
- kosher salt1 1/2 tsp
- orzo or pastina pasta1/2 cup
- fresh mint1 small bunch
Method
- 01
Start with cold water to draw out the purest flavor.
Place the chicken, smashed garlic, and carrot in a large pot, press the whole cloves into the halved onion, and submerge everything in the water to ensure a clean extraction.
- 02
Simmer gently to build the broth foundation.
Bring just to a boil, immediately drop the heat to low, skim off any foam, and simmer partially covered for 45 to 55 minutes until the chicken is falling off the bone.
- 03
Strain the broth and shred the chicken.
Transfer the chicken and carrot to a board to cool, and strain out the onion, garlic, and loose cloves. Discard the skin and bones, shred the meat, and dice the carrot.
- 04
Cook the pasta directly in the savory liquid.
Bring the strained golden broth back to a steady simmer, stir in the salt, and cook the pasta for 8 to 10 minutes until perfectly tender.
- 05
Reunite the ingredients and serve.
Return the shredded chicken and diced carrots to the pot to heat through, then ladle into deep bowls and generously top with the fresh mint.
Notes
Prevent soggy leftovers.
Small pasta is thirsty. If you're making a batch for meal prep, cook the pasta separately and add it to individual bowls so it doesn't turn your leftover broth into bloated mush.
The Instant Pot Hack.
For a faster weeknight turnaround, pressure cook the broth ingredients on high for 25 minutes with a natural release, then proceed with the stovetop straining and pasta cooking.