Galinhada
Golden chicken-and-rice from the Brazilian interior, usually built slowly in one big pot. Boneless thighs and a pouch of cooked rice get you the same saffron-yellow comfort before the ad break ends.
- Total time
- 18 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Season the chicken with salt and pepper, then brown it in the oil in a wide pan over high heat for 5 minutes, turning once.
Lower the heat to medium, add the onion and cook for 3 minutes, then stir in the garlic, turmeric and paprika for 1 minute until fragrant.
Add the rice, stock and peas, breaking up any clumps, and stir until every grain is stained yellow.
Cover and cook for 6 minutes over medium-low heat, stirring once, until the chicken reaches 75C on a thermometer with juices running clear.
Rest off the heat for 2 minutes, fork through the parsley and season again before serving.
Read all that and thought “absolutely not”?
Completely fair. Galinhada is sitting in the Brazilian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Brazilian kitchen
Smoke, beans and a party that starts at the grill.