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Brazilian galinhada with golden rice, chicken, peas, carrots, and peppers.

Brazilian Galinhada

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Brazilian one-pot chicken and golden rice with peppers, tomato, peas, carrots, lime, and fresh herbs.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Brazilian
Calories: 590
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large heavy pot with lid
  • Large bowl
  • Wooden spoon
  • Chef’s knife
  • Instant-read thermometer

Method
 

Brown the Chicken:
  1. Toss the chicken with lime juice, half the garlic, half the salt, and pepper. Let stand for 15 minutes.
  2. 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:
  1. Cook the onion, bell pepper, tomato, and carrot for 7 minutes. Add the remaining garlic and turmeric and cook for 30 seconds.
  2. Stir in the rice for 2 minutes. Add the stock and remaining salt, then nestle the chicken into the rice.
Simmer:
  1. 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).
  2. Rest off the heat for 10 minutes, fluff gently, and finish with parsley.

Nutrition

Calories: 590kcalCarbohydrates: 58gProtein: 38gFat: 23gSaturated Fat: 6gCholesterol: 135mgSodium: 760mgFiber: 5gSugar: 6g

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.