Chicken Rice Soup (Kanja)
12 servings
120 minutes
Chicken rice soup (kandja) is a fragrant and nutritious dish rooted in African cuisine. This soup combines the richness of chicken broth, the tenderness of meat, and the light texture of long-grain rice that absorbs the flavors of spices and vegetables. The addition of fresh corn kernels gives the dish a sweet note, while palm oil and cilantro enrich it with characteristic African tones. Kandja is not just food; it's a traditional home soup that provides comfort and warms the soul. It is prepared as an everyday dish and served hot, garnished with fresh greens. This soup is a harmony of flavors where each spoonful brings enjoyment and coziness.
1
Cut the chicken into six pieces. Pat the chicken pieces dry with a paper towel. Heat olive oil in a medium-sized pot over medium heat. Place the chicken pieces (skin side down first) in the pot and brown on all sides for 12-14 minutes. Remove the chicken pieces from the pot.
- Chicken: 1.36 kg
- Olive oil: 60 ml
2
Chop the onion, carrot, and celery coarsely, add them to a pot, and include chopped ginger, bay leaf, and coarsely chopped chili pepper. Sauté for 5 minutes (heating from medium to high), stirring the mixture often until it slightly changes color and becomes aromatic.
- Onion: 114 g
- Carrot: 57 g
- Celery stalk: 57 g
- Ginger root: 14 g
- Bay leaf: 2 pieces
- Chili pepper: 1 piece
3
Return the chicken pieces to the pot, add a sprig of rosemary, salt, pepper, and broth base. Bring the soup to a bubbling boil at 85 degrees, stirring to touch the bottom of the pot. Reduce the heat, cover, and simmer at a bubbling boil for 40-45 minutes until the chicken is tender.
- Chicken: 1.36 kg
- Rosemary: 1 sprig
- Chicken broth: 3.84 l
- Salt: to taste
- Ground black pepper: to taste
4
Remove the pot of soup from the stove, take out the pieces of chicken, and cool them for further processing. Strain the broth through a fine sieve and discard the solid particles left in the sieve. Let the strained broth sit for a few minutes to allow the fat to rise to the surface. Remove the fat.
5
Remove the bones and skin from the boiled chicken and cut the meat into medium-sized cubes. Save the meat for garnishing the soup.
6
In a soup pot, heat palm oil and finely chopped garlic over medium heat until fragrant. Do not brown the garlic. Add salt, pepper, strained broth, rinsed rice, and bring to a boil. Reduce heat, cover, and simmer until the rice reaches al dente, meaning slightly undercooked (about 15 minutes).
- Palm oil: 1 tablespoon
- Garlic: 3 cloves
- Chicken broth: 3.84 l
- Long grain rice: 85 g
- Salt: to taste
- Ground black pepper: to taste
7
Add chicken pieces and corn, and boil at a bubbling simmer for 5 minutes, until the corn softens and the chicken heats through.
- Chicken: 1.36 kg
- Fresh corn kernels: 450 g
8
Add salt and pepper to taste. Garnish the soup with cilantro and serve in warmed plates or soup bowls, or cool quickly and store in the refrigerator for later use.
- Salt: to taste
- Ground black pepper: to taste
- Coriander: 43 g