Canja de Gahlinha




Clean, wash and cut the chicken (into serving pieces if using whole chicken).

Place the chicken in a large saucepan together with the salt, garlic, onion, oil and bay leaf.

Mis together, cover and let it marinate overnight.

The next day place the pan on the heat and cut until the chicken is browned all sides.

Add the water and bring it to a boil, then add the paprika and the chilli paste, mix well.

Add the rice, stir to mix, then return to a boil, reduce the fire and let it simmer covered for around 20 minutes or until the rice is done.

Spoon the stew onto the serving dishes, decorate with fresh sage leaves and add more chilli paste if desired.