Canja…Off The Hook Comfort Food

This entry is dedicated to my good friend/little sister, Christina Childs.  Christina’s family is from the island country of Cape Verde, which is located off the western coast of Africa in the Atlantic Ocean.  For more detailed information on the country, click on these links:  https://www.cia.gov/library/publications/the-world-factbook/geos/cv.html and/or http://en.wikipedia.org/wiki/Cape_Verde .

In learning about her heritage, I immediately wanted to know what kind of food people from her country ate.  After doing some research, and of course, talking to Christina, I found out the signature dishes of Cape Verde, and last night, I made one of them….CANJA.  If I only knew how good it was, I would have made this years before.  It is culinary crack cocaine.  It is a simple, one-pot dish consisting of rice, chicken, onions, and spices…that’s it.  But the flavor is unbelievable.  With the definition of “Comfort Food” in the dictionary, there is a “See Also ‘Canja’”, right next to it.  After making it last night, I called Christina to tell her to thank her parents from being from Cape Verde, then having her, and then for us coming together so I can make this dish.  This is an awesome cold weather dish.  A great dish when you don’t want to do any kind of elaborate cooking.  A great dish for potlucks.  A good dish for when you have a cold.  Anyways…here is the recipe.

CANJA

1 large chicken, cut up in small pieces (*I used four drumsticks and a boned-in thigh.  Christina says her mom uses chicken wings)
2½ quart boiling water
1¼ cup of rice, washed (Use a sturdy rice)
3 good-size onions, 2 sliced
Salt and pepper to taste
Paprika
½ tsp. of cinnamon
2 bay leaves
10 cloves

Season chicken with salt, pepper and paprika. Leave overnight to blend seasonings well. Saute sliced onions in butter until golden, then add chicken pieces until browned. Add boiling water, the third onion studded with cloves, bay leaves, cinnamon and rice. Cook in large kettle until chicken is tended and rice cooked thoroughly. Mixture should be neither too thick nor too runny. When done, remove onion with the clovers and serve piping hot.

The good thing about canja is you could add a lot of stuff to it.  The next time I make it, I am going to add fresh herbs to it, such as rosemary and thyme.  Maybe add some peppers to it.  Either way, this stuff is the bomb.  ENJOY!!!