Canja de Galinha Recipe - Brazilian Chicken and Rice Soup

Ingredients

• 1.5 lbs about 2 boneless skinless chicken breasts (you can also use thighs)
• 1 Tbsp olive oil (plus more for drizzling)
• 2 Tbsps of Brazilian Sofrito (or 1/2 an onion, diced plus 2 garlic cloves, minced)
• 3 roma tomatoes, halved and seeded (or a tablespoon of tomato paste)
• 1-2 sprigs of fresh thyme
• 1.5 cups of chicken stock (or water + 2tsp of chicken bouillon)
• 3 large carrots (peeled and cut into rounds)
• 1 celery stalk (diced)
• 2 potatoes (peeled and diced)
• 1/2 cup of uncooked white rice
• salt and pepper to taste

Instructions

1. 1

   Season the chicken breasts with some salt and pepper, and set aside.

2. 2

   Heat up the olive oil using the 'saute' function of your instant pot.

3. 3

   When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.

4. 4

   Add the chicken, and brown both sides - about a minute per side.

5. 5

   Add the tomatoes, the thyme and stock. Close the pan, and set the instant pot to 25 mins on manual, and let it cook.

6. 6

   After 25 mins, safely release the pressure, turn off and open the pan when you are able.

7. 7

   Remove the tomato skins, and the thyme sprig and discard.

8. 8

   Using a wooden spoon, "smash" the coked chicken to shred it.

9. 9

   After the chicken is shredded, turn the pot back on using the 'saute' function and add the rice, and the veggies, and top with 6 cups of water.

10. 10

    Let it cook open (still on saute function) until the veggies and the rice are fully cooked - about 10 mins.