Galinhada
By Groceree
Also known as Brazilian Chicken and Rice
Chicken on the bone browned with garlic, onion and turmeric (açafrão-da-terra, the Brazilian "saffron"), then cooked with rice, peppers, tomato and corn in one pot until the rice absorbs all the juices. Country food from Goiás.
Last updated
- Servings
- 6 servings
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 30 min
Ingredients
chicken drumsticks600 g
limes2
garlic cloves6
onions2
vegetable oil3 tbsp
ground turmeric2 tsp
long-grain rice400 g
tomatoes2
red peppers1- green peppers1
sweetcorn200 g
chicken stock1 l
green olives (optional)60 g
flat-leaf parsley1 handful
spring onions3
salt2 tsp
chicken thighs600 g
Instructions
- 01
Crush the and squeeze the juice from the . Season the bone-in and with the lime juice, half the and the , and leave in the fridge for 30 minutes.
- 02
Brown the well in the in a wide, heavy pot, then chop the and add them with the remaining and cook until soft.
- 03
Chop the and deseed and dice the red and . Stir the into the pot, then the and , and cook for 5 minutes.
- 04
Rinse the , add it and stir to coat, then add the and the hot . Bring to the boil.
- 05
Cover and cook on low heat for 20 to 25 minutes until the is tender and the is cooked through, with no pink at the bone and clear juices.
- 06
Chop the and slice the . Stir them in with the , if using, and rest for 5 minutes before serving.
Notes
- Brown the chicken properly first — that colour flavours the rice.
- The rice should be moist, almost creamy, not dry and fluffy.
- In Goiás it often includes pequi, a pungent local fruit that people either love or hate.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 36 g
- Carbs
- 60 g
- Fat
- 18 g
Estimated from the ingredients.
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