How to Make Authentic Brazilian Galinhada with Chicken and Rice

Simple Summary

Galinhada is a flavorful Brazilian chicken and rice dish, bursting with aromatic spices and colorful vegetables. This one-pot meal is perfect for family dinners or festive gatherings.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs bone-in chicken thighs, skin removed
• 2 cups long-grain white rice
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 bay leaves
• 4 cups chicken broth
• Salt and black pepper to taste
• 1 lemon, cut into wedges for serving

Instructions

1. Season the chicken thighs with salt and pepper.

2. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

3. Add the chicken thighs and cook for 5-6 minutes on each side until golden brown. Remove from the pot and set aside.

4. In the same pot, add the diced onion and cook for 3-4 minutes until softened.

5. Add the minced garlic and cook for another minute until fragrant.

6. Stir in the tomato paste, turmeric, cumin, and paprika. Cook for 1-2 minutes to toast the spices.

7. Add the diced tomatoes and bell pepper. Cook for 3-4 minutes until the vegetables start to soften.

8. Pour in the rice and stir to coat with the spices and vegetables.

9. Add the chicken broth and bay leaves. Bring the mixture to a boil.

10. Return the chicken thighs to the pot, nestling them into the rice mixture.

11. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is tender and the chicken is cooked through.

12. Remove from heat and let stand, covered, for 5 minutes.

13. Stir in the frozen peas and let them warm through for 2-3 minutes.

14. Remove the bay leaves and discard.

15. Fluff the rice with a fork and garnish with fresh parsley.

16. Serve hot with lemon wedges on the side.

Chef's Notes

• For a more authentic flavor, use Brazilian-style seasoning called "tempero baiano" in place of the individual spices if available.
• You can substitute chicken breasts for thighs, but reduce the cooking time to prevent drying out.
• To make this dish spicier, add 1-2 diced jalapeños or a pinch of red pepper flakes.
• Leftover Galinhada can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
• For a vegetarian version, replace the chicken with firm tofu or your favorite meat substitute and use vegetable broth instead of chicken broth.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 30g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 3g
• Rich in vitamins A and C from the vegetables
• Good source of lean protein from the chicken

Serving Suggestions

• Serve Galinhada with a side of crisp green salad dressed with lime vinaigrette for a refreshing contrast.
• Pair with a chilled Brazilian Caipirinha cocktail or a light lager beer for an authentic experience.
• For a complete Brazilian feast, serve alongside black beans (feijoada) and fried plantains (banana frita).
• Garnish with additional fresh herbs like cilantro or a sprinkle of farofa (toasted manioc flour) for added texture and flavor.
• This dish is perfect for casual family dinners or as the centerpiece of a Brazilian-themed dinner party.