Canja de Galinha

Ingredients

• 700 gchicken pieces
• 1onion
• 2carrots
• 1.8 Lwater
• 2 tbspolive oil
• 1bay leaf
• to tastefine sea salt and black pepper
• 100 grice
• 1carrot

Method

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Stir occasionally and let it cook until the onion becomes translucent and soft, releasing a sweet aroma, about 3 to 5 minutes. Be careful not to let it brown, as this could add unwanted bitterness to the soup.
2. Add 700 g of chicken pieces to the pot, stirring them to coat with the onion and oil mixture. Cook until the chicken pieces start to change color and are no longer pink on the outside, ensuring they absorb the flavors of the onion.
3. Peel and slice 2 carrots into rounds and add them to the pot. Pour in 1.8 liters of water, ensuring the chicken and carrots are fully submerged. Add 1 bay leaf to the pot for additional flavor. Bring the mixture to a gentle boil over medium-high heat.
4. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently, allowing the chicken to cook through and the carrots to soften. The chicken should be tender and easily pull apart with a fork, and the carrots should be soft but not mushy.
5. Add 100 g of rice to the pot, stirring to distribute it evenly. Continue to simmer the soup uncovered, stirring occasionally to prevent the rice from sticking to the bottom. The rice is done when it is tender and has absorbed some of the broth's flavors, with a slightly plump texture.
6. Taste the soup and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed. If desired, finish the soup with a drizzle of olive oil for richness before serving.