Dinner · 70 min · brazilian

Galinhada (Chicken & Rice)

Chicken does the heavy lifting here, with rice rounding it out. A Brazilian dinner that takes 70 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken
• 3 cups Rice
• 1 Onion
• 4 cloves Garlic
• 2 tsp Turmeric
• 1 Bell pepper
• 2 Tomatoes
• 5 cups Chicken stock
• 0.5 cup Parsley
• 3 tbsp Olive oil
• 2 tsp Salt

Steps

1. Season the chicken pieces with salt and turmeric — the turmeric gives galinhada its signature golden color. Brown them well in the olive oil in a wide, heavy pot.
2. Remove the chicken, then soften the onion, pepper, and garlic in the same pot, scraping up the browned bits.
3. Stir in the rice, coating every grain in the seasoned oil, then add the chopped tomatoes and cook 3 minutes.
4. Nestle the chicken back in, pour in the hot stock, and bring to a boil. Cover and simmer on low 25 minutes — no peeking, no stirring.
5. Rest covered off the heat for 10 minutes. The rice finishes steaming and every grain stays distinct.
6. Fluff gently, shower with parsley, and serve from the pot. Galinhada is the one-pot answer to feeding a crowd happily.

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