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