Galinhada (Brazilian Chicken and Rice)

🧂 Ingredients

• 1 kg Chicken
• 2 cups Long-grain white rice
• 1/2 cup Pequi fruit(If pequi is unavailable, use 1/4 teaspoon saffron threads, bloomed in 2 tablespoons of warm water, for color and subtle flavor.)
• 1 large Yellow onion
• 4 cloves Garlic
• 2 medium Tomatoes
• 4 cups Chicken broth
• 2 tablespoons Olive oil or vegetable oil
• to taste Salt
• to taste Black pepper
• for garnish Fresh cilantro or parsley

👨‍🍳 Instructions

1. 1

   Season the chicken pieces generously with salt and pepper. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F if using an induction hob). Add the chicken pieces in batches, skin-side down if applicable, and brown them well on all sides until golden. This will take about 8-10 minutes per batch. Remove the browned chicken to a plate and set aside.

   ⏱️ 10 minutes
2. 2

   Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the diced tomatoes and cook for 3-4 minutes until they begin to break down.

   ⏱️ 8 minutes
3. 3

   Add the rinsed rice to the pot and stir well to coat the grains with the vegetables and oil. Toast the rice for about 2 minutes, stirring constantly, until the edges of the grains appear slightly translucent. If using pequi, add it now. If using saffron, pour in the bloomed saffron and its liquid. Pour in the heated chicken broth. Stir everything together, ensuring the rice is submerged.

   ⏱️ 5 minutes
4. 4

   Return the browned chicken pieces to the pot, nestling them into the rice and broth mixture. Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time to trap the steam.

   ⏱️ 25 minutes
5. 5

   Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to finish steaming and become fluffy. Fluff the rice gently with a fork, distributing the chicken and pequi (if used) evenly. Taste and adjust seasoning with salt and pepper if needed. Garnish generously with chopped fresh cilantro or parsley before serving.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Pequi fruit offers a unique, slightly bitter, and nutty flavor that is characteristic of authentic Galinhada from Goiás. If you can find it, it's highly recommended.
• ✓The vibrant yellow color is a signature of this dish, achieved traditionally with pequi or by using saffron. Ensure your colorant is incorporated well.
• ✓This is a true one-pot meal, making cleanup a breeze. Use a heavy-bottomed pot or Dutch oven for even cooking.
• ✓Rinsing the rice is crucial to remove excess starch, preventing the final dish from becoming gummy.

🔄 Variations

• Add sliced linguiça or another smoked sausage along with the chicken for added flavor and richness.
• For a more complex flavor profile, consider adding hearts of palm (guariroba is traditional but difficult to find outside Brazil) or other vegetables like bell peppers or peas.

🥗 Nutrition

Per serving