Canja de Galinha Recipe - Brazilian Chicken and Rice Soup
This canja de galinha recipe is a classic Brazilian chicken and rice soup, made in the instant pot with little effort and lots of returns! This delicious, filling and nourishing recipe goes a long way and freezes wonderfully for a week's worth of comforting meals.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs about 2 boneless skinless chicken breasts (you can also use thighs)
- 1 Tbsp olive oil (plus more for drizzling)
- 2 Tbsps of Brazilian Sofrito (or 1/2 an onion, diced plus 2 garlic cloves, minced)
- 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)
- 3 large carrots (peeled and cut into rounds)
- 1 celery stalk (diced)
- 2 potatoes (peeled and diced)
- 1/2 cup of uncooked white rice
- salt and pepper to taste
Instructions
- 1
Season the chicken breasts with some salt and pepper, and set aside.
- 2
Heat up the olive oil using the 'saute' function of your instant pot.
- 3
When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
- 4
Add the chicken, and brown both sides - about a minute per side.
- 5
Add the tomatoes, the thyme and stock. Close the pan, and set the instant pot to 25 mins on manual, and let it cook.
- 6
After 25 mins, safely release the pressure, turn off and open the pan when you are able.
- 7
Remove the tomato skins, and the thyme sprig and discard.
- 8
Using a wooden spoon, "smash" the coked chicken to shred it.
- 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.
- 10
Let it cook open (still on saute function) until the veggies and the rice are fully cooked - about 10 mins.