Chicken Soup "Kanya"
4 servings
120 minutes
Chicken soup 'Canya' is a traditional dish of Cuban cuisine that warms the soul and fills it with the aromas of the Caribbean islands. Its roots go back centuries when simple yet hearty dishes became the foundation of home life. The tender chicken broth enriched with the flavors of carrots, parsley, and spices gives the soup lightness while being nourishing. Added rice makes it thicker and warming, while tomatoes and spicy peppers bring a slight tanginess and zest, creating a perfect balance. This soup is often prepared in family circles and served with greens and fresh flatbreads to highlight its natural depth of flavor. Canya is not just a dish but warm memories and a sense of coziness that permeates everyone who tries it.
1
Wash the chicken, cover it with cold water and bring to a boil. Skim off the foam, reduce the heat and simmer for 1 hour, constantly skimming the foam. Add an onion, a whole peeled carrot, parsley, salt, and pepper. After 20 minutes, remove the chicken and strain the broth.
- Chicken: 500 g
- Onion: 1 head
- Carrot: 1 piece
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Boil the rice until half-cooked. Combine with chicken and simmer in vegetable oil over low heat, adding peeled tomatoes, chopped onion, and bell pepper. Add salt. At the end, add chopped green onion. Pour the chicken mixture with broth.
- Rice: 100 g
- Chicken: 500 g
- Tomatoes: 200 g
- Onion: 1 head
- Red chili pepper: 1 piece
- Salt: to taste
- Spring onion: 1 bunch
