Macanese Portuguese-Style Chicken and Rice Soup

Be the first to rate

(No Ratings Yet)

Loading...

This soothing Macanese chicken and rice soup blends Portuguese colonial traditions with Cantonese ingredients, creating a velvety, slow-simmered bowl that warms you from the inside out. Tender chicken, creamy rice, and a bright finish of cilantro and lemon make this a beloved everyday comfort food in Macau.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 2 gSugar
• 32 gProtein
• 480 mgSodium
• 620 mgPotassium
• 70 mgCalcium
• 2.5 mgIron
• 15 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the chicken and broth

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 dried bay leaves
• 8 cups (2 L) cold water
• 1 teaspoon fine sea salt, plus more to taste

For the rice and finishing

• 3/4 cup (150 g) medium-grain white rice
• 1 medium russet potato, peeled and diced into 1/2-inch cubes
• Freshly ground black pepper to taste
• 1/4 cup fresh cilantro leaves, finely chopped
• 1 lemon, cut into wedges for serving
• Pinch of saffron threads (optional)

Directions

1. Heat the olive oil in a heavy pot over medium heat. Pat the chicken thighs dry, season generously with salt and pepper, and place them skin-side down. Brown for about 5 minutes until the skin is golden, then flip and cook another 4 minutes. Transfer the chicken to a plate.
2. Pour off all but 2 tablespoons of fat, then add the diced onion to the pot. Cook, stirring often, for about 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Return the chicken thighs to the pot along with the bay leaves, optional saffron, and the 8 cups of cold water. Bring to a boil, skimming any foam that rises to the surface, then reduce to a gentle simmer.
4. Simmer the chicken uncovered for 35-40 minutes, or until the meat is falling off the bone and the broth tastes richly of chicken. Remove the thighs and let them cool just enough to handle.
5. Strain the broth through a fine mesh sieve into a clean pot and discard the bay leaves. Shred the chicken meat into bite-sized pieces, discarding skin and bones.
6. Add the rice and diced potato to the simmering broth. Cook for 18-22 minutes, stirring occasionally, until the rice has broken down and the soup has a creamy, slightly thickened consistency. Add splashes of hot water if it becomes too thick.
7. Return the shredded chicken to the pot along with most of the cilantro. Warm through for 2 minutes, then taste and adjust the seasoning with salt and pepper.
8. Ladle the soup into warm bowls, scatter the remaining cilantro on top, and serve immediately with lemon wedges for squeezing over each portion.

Cook’s Notes

• For a deeper, golden broth, simmer a whole chicken carcass for 60 minutes before adding the rice and potatoes.
• Canja is meant to be quite thick — if it loosens as it sits, just stir in a splash of hot water when reheating leftovers.
• A pinch of saffron threads is an authentic Macanese touch borrowed from Portuguese cooking and adds lovely color and aroma.
• Serve with crusty Portuguese-style bread to soak up the silky broth.
• Refrigerate leftovers for up to 3 days; the flavors deepen noticeably on day two.

You might also like

Asian

Chinese Candied Hawthorn Berry Skewers

Asian

Hong Kong Style Yuanyang Coffee Tea Blend

Asian

Beijing-Style Hot Pot Lamb (Instant Pot)

Asian

Fujian Luxury Buddha Jumps Wall Soup