Canja de Galinha Recipe - Brazilian Chicken and Rice Soup

Method10 steps

1. 1

   Step 1: Season the chicken breasts with some salt and pepper, and set aside.

   Uses 1.5 lbs about 2 boneless skinless chicken breasts (you can also use thighs) · salt and pepper to taste

2. 2

   Step 2: Heat up the olive oil (1 Tbsp) using the 'saute' function of your instant pot.

   Uses 1 Tbsp olive oil (plus more for drizzling)

3. 3

   Step 3: When the oil is hot, saute the Brazilian Sofrito (2 Tbsps) until fragrant, about 2 mins.

   Uses heated olive oil · 2 Tbsps of Brazilian Sofrito (or 1/2 an onion, diced plus 2 garlic cloves, minced)

4. 4

   Step 4: Add the chicken, and brown both sides - about a minute per side.

   Uses sautéed sofrito · seasoned chicken

5. 5

   Step 5: Add the tomatoes, the thyme (1-2 sprigs) and stock. Close the pan, and set the instant pot to 25 mins on manual, and let it cook.

   Pressure cook chicken · 25 minUses browned chicken with sofrito · 3 roma tomatoes, halved and seeded (or a tablespoon of tomato paste) · 1-2 sprigs of fresh thyme · 1.5 cups of chicken stock (or water + 2tsp of chicken bouillon)

6. 6

   Step 6: After 25 mins, safely release the pressure, turn off and open the pan when you are able.

   Uses pressure-cooked chicken and stock

7. 7

   Step 7: Remove the tomato skins, and the thyme sprig and discard.

   Uses released-pressure chicken and stock

8. 8

   Step 8: Using a wooden spoon, break up the cooked chicken to shred it.

   Uses cooked chicken after removing skins and thyme

9. 9

   Step 9: After the chicken is shredded, turn the pot back on using the 'saute' function and add the rice, and the veggies, and top with 6 cups of water.

   Uses shredded chicken in stock · 1/2 cup of uncooked white rice · 3 large carrots (peeled and cut into rounds) · 1 celery stalk (diced) · 2 potatoes (peeled and diced) · 6 cups water for the final soup stage

10. 10

    Step 10: Cook uncovered on the sauté setting until the vegetables and rice are fully tender, checking after about 10 minutes and continuing as needed. Serve with an optional drizzle of olive oil.

    Initial 10-minute check; cook until rice and vegetables are tender · 10 minUses chicken soup with rice and vegetables · Extra olive oil for drizzling when serving