Brazilian
Galinhada
A comforting Brazilian one-pot chicken and rice, cooked with bone-in chicken, alho, cebola, tomate, colorau and açafrão-da-terra until the grains turn golden and savory. Cheiro-verde stirred in at the end gives the finished pan its fresh, familiar aroma.
Ingredients
- Bone-in, skin-on chicken thighs or drumsticks450g
- Lime juice1 tbsp
- Garlic cloves, minced2
- Salt1 tsp
- Freshly ground black pepper1/2 tsp
- Ground turmeric, açafrão-da-terra1 tsp
- Colorau, Brazilian annatto powder1 tsp
- Lard or neutral oil1 1/2 tbsp
- Yellow onion, finely chopped1/2 medium
- Green bell pepper, finely chopped1/4 medium
- Ripe tomato, chopped1 small
- Long-grain white rice, rinsed and drained3/4 cup
- Hot chicken stock or water1 3/4 cups
- Bay leaf1
- Preserved pequi segments, rinsed4 pieces
- Cheiro-verde, chopped parsley and scallions3 tbsp
Method
- Season the chicken with lime juice, garlic, salt, black pepper, turmeric and colorau, rubbing the seasoning well into the pieces; let it rest for 15 minutes.
- Heat the lard or oil in a heavy pot over medium-high heat and brown the chicken pieces on all sides until well colored, about 8 to 10 minutes; transfer them to a plate.
- Lower the heat to medium, add the onion and bell pepper to the same pot, and cook until softened, scraping up the browned bits from the bottom.
- Add the tomato and cook until it breaks down into the seasoning base, about 3 minutes.
- Stir in the rinsed rice and cook for 1 minute so the grains are coated in the seasoned fat.
- Return the chicken and any juices to the pot, then add the hot stock or water, bay leaf and pequi segments.
- Bring to a boil, reduce the heat to low, cover and simmer for 18 to 22 minutes, until the rice is tender and the chicken is cooked through.
- Turn off the heat and let the galinhada rest, covered, for 5 to 10 minutes so the rice finishes steaming.
- Gently fluff the rice around the chicken, discard the bay leaf, sprinkle with cheiro-verde and serve hot; if using whole pequi, nibble the flesh carefully and do not bite into the pits.
Common questions
What can I use instead of colorau or annatto powder in galinhada?
Use a mix of paprika and a little turmeric for color, or paprika alone if that’s what you have. The flavor won’t be exact, but it will still give the dish a warm, savory color.
How long should I simmer galinhada so the rice cooks but doesn’t turn mushy?
After adding the liquid, simmer covered on low for 18 to 22 minutes. Start checking at 18 minutes: the rice should be tender and the liquid mostly absorbed. Rest 5 minutes off the heat before serving.
What are the most common mistakes when making galinhada?
Not browning the chicken enough, using too much liquid, and stirring the rice too often. Also avoid adding cold stock, which slows cooking. Keep the simmer low and let the rice cook undisturbed.
How should I store leftover galinhada and reheat it?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. Reheat with a splash of water or stock over low heat, covered, until hot. It also freezes well for about 2 months.
What should I serve with galinhada?
It’s usually a full meal on its own, but a simple green salad, sliced oranges, or vinaigrette-style tomato salad works well. A little hot sauce on the side is also common and adds brightness.