Galinhada is a comforting Brazilian one-pot chicken-and-rice dish closely associated with Goiás and Minas Gerais, where it is made for practical family meals.
Bone-in chicken is browned first, then rice and vegetables cook in the seasoned pot so every grain absorbs the savory chicken broth and golden spices.
Rinse the rice until the water is mostly clear, then drain it well so the finished grains stay distinct.
Serving Suggestions
Serve hot with lime wedges, a crisp green salad, and hot sauce or pickled chiles on the side.
Recipe Notes
Refrigerate leftovers for three days. Reheat covered with a splash of stock so the rice softens without drying out.
Brazilian Galinhada
Brazilian one-pot chicken and golden rice with peppers, tomato, peas, carrots, lime, and fresh herbs.
Equipment
- Large heavy pot with lid
- Large bowl
- Wooden spoon
- Chef’s knife
- Instant-read thermometer
Ingredients
Chicken
- 2 1/2 lb bone-in chicken thighs and drumsticks
- 2 tbsp fresh lime juice
- 4 cloves garlic minced
- 2 tsp fine salt divided
- 1 tsp ground black pepper
- 3 tbsp neutral oil
Rice and Vegetables
- 1 large yellow onion chopped
- 1 medium red bell pepper chopped
- 2 medium tomatoes chopped
- 1 medium carrot diced
- 1 tsp ground turmeric
- 2 cups long-grain white rice rinsed and drained
- 4 cups low-sodium chicken stock
- 1 cup frozen peas
- 1/2 cup flat-leaf parsley chopped
Instructions
Brown the Chicken:
- Toss the chicken with lime juice, half the garlic, half the salt, and pepper. Let stand for 15 minutes.
- Heat the oil in a heavy pot. Brown the chicken in batches for 8 to 10 minutes and transfer it to a plate.
Build the Rice:
- Cook the onion, bell pepper, tomato, and carrot for 7 minutes. Add the remaining garlic and turmeric and cook for 30 seconds.
- Stir in the rice for 2 minutes. Add the stock and remaining salt, then nestle the chicken into the rice.
Simmer:
- Bring to a gentle simmer, cover, and cook over low heat for 25 minutes. Add the peas, cover again, and cook for 5 to 10 minutes until the rice is tender and the chicken reaches 175 F (80 C).
- Rest off the heat for 10 minutes, fluff gently, and finish with parsley.
Notes
- If using salty stock, reduce the added salt and adjust at the end.
- Avoid stirring after the stock begins simmering so the rice remains fluffy.
Nutrition
Calories: 590kcalCarbohydrates: 58gProtein: 38gFat: 23gSaturated Fat: 6gCholesterol: 135mgSodium: 760mgFiber: 5gSugar: 6g