Canja de Angola (Angolan Canja) is a traditional Angolan recipe for a classic stew of chicken meat and rice cooked in the stock used to boil the chicken. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Angolan Canja (Canja de Angola).
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Ingredients:
1 oven-ready chicken cut into serving pieces
1kg rice
1 onion, peeled, chopped an pounded to a paste in a mortar
30g margarine
1 hot chilli, pounded to a paste in a mortar
salt, to taste
Method:
Place the rice in a bowl, cover with water and set aside to soak for 30 minutes. Drain the rice and grind in a food processor.
Melt the margarine in a large, heavy-based pan, add the chicken pieces and fry until golden brown on all sides. Pour in 3l water, season with a little salt and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Stir in the crushed chilli, cover the pan and simmer for 80 minutes, or until the chicken is tender. Skim any fat from the surface of the stock then take out the chicken pieces, allow to cool until they can be handled and strip the meat from the bones.
Return the meat to the stock then add the onion and stir in the ground rice. Bring to a simmer and cook for about 10 minutes or until the rice is cooked and the stock has thickened.
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