Galinhada
Galinhada is a hearty Brazilian one-pot meal featuring rice cooked with chicken and vibrant spices. It's a comforting dish, perfect for a family dinner. The flavors meld together beautifully as it simmers.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 656 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gchicken thigh, boneless, skinless, cut into 1-inch (2.5 cm) pieces
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 1 pcsbell pepper, red or yellow, diced
- 1 pcstomato, diced
- 1 tspturmeric, ground
- 0.5 tspcumin, ground
- 1.5 cuplong-grain rice, rinsed
- 3 cupchicken broth, warm
- 0.5 cupcorn, frozen or fresh
- 0.5 cupgreen pea, frozen or fresh
garnish
- 2 tbspfresh parsley, chopped
Equipment
large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Season the chicken pieces with salt and black pepper.
About 2 min
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
About 1 min
- 3
Add the seasoned chicken to the pot and cook until browned on all sides, about 5-7 minutes.
About 7 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary to ensure proper browning.
- 4
Remove the chicken from the pot and set aside.
- 5
Add the yellow onion to the pot and sauté until softened, about 3-4 minutes.
About 4 min
- 6
Stir in the garlic, bell pepper, and tomato, cooking for another 3 minutes until slightly softened.
About 3 min
- 7
Add the turmeric and cumin, stirring for 1 minute until fragrant.
About 1 min
- 8
Return the browned chicken to the pot.
- 9
Add the rinsed long-grain rice and stir to combine with the chicken and vegetables.
About 1 min
- 10
Pour in the warm chicken broth, ensuring all ingredients are submerged.
About 1 min
- 11
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
About 15 min
Cook’s note: Do not lift the lid during this simmering period.
- 12
After 15 minutes, stir in the corn and green peas, then cover and continue to simmer for another 5-10 minutes, or until the rice is tender and most of the liquid is absorbed.
About 10 min
- 13
Remove the pot from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the rice to fully absorb any remaining moisture and become fluffy.
- 14
Fluff the galinhada gently with a fork.
About 1 min
- 15
Garnish with fresh parsley before serving.
About 1 min
Per serving
Nutrition
- Calories
- 656.4kcal
- Protein
- 42.7g
- Carbs
- 71.5g
- Fat
- 22g
- Fibre
- 3.8g
- Sugar
- 7.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover galinhada in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
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