Canja de Gahlinha
(Cape Verdean Chicken Stew) Recipe

Origin: Cape Verde Period: Traditional

Ingredients

1 whole chicken (about 2 kg)
300g rice
1 tbsp olive oil
2 tomatoes, blanched and peeled
1 onion, finely chopped
1 bayleaf
1 tbsp paprika
1 clove garlic, crushed
sage leaves, to garnish
chilli paste, to taste
salt, to taste

Canja de Gahlinha
(Cape Verdean Chicken Stew) Preparation:

Method:

Clean and wash the chicken then cut into serving pieces. Add to a pot along with the salt, garlic, onion, oil and bayleaf. Mix together, cover and allow to marinate over night. The following day place the pot on the heat and cook until the meat has browned. Add about 600ml water and bring to a boil then add the tomatoes paparika and chilli paste along with the rice. Stir to mix thoroughly then return to a boil then reduce to a simmer and cook, covered, for about 25 minutes.

By this time the rice should have cooked and absorbed all the water. Spoon the stew onto serving platters and place in the centre of the table. Decorate with fresh sage leaves and add more chilli paste, if desired.

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