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Galinhada (Brazilian Chicken and Rice)
A Brazilian chicken and rice dish with vegetables and spices.
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servings: 6
total time: 3 hours
recipe by: Frankie
Ingredients
- 6 bone-in chicken thighs
- 1/4 cup freshly squeezed lemon juice
- 1 tsp cumin
- salt & pepper
- 3 TBSP olive oil plus extra
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 medium garlic cloves, minced
- 1 TBSP tomato paste
- 1 1/2 cups uncooked long-grain white rice
- a few (4 to 5) saffron threads
- 1 tsp paprika
- 1 bay leaf
- 3 cups chicken stock
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup freshly chopped parsley
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Directions
- Mix the lemon juice, cumin, 1 tsp salt, and 1/2 tsp pepper in a 9x13 baking dish. Add the chicken thighs to the dish and flip several times to coat in the lemon juice and spices. Cover and refrigerate for 2 hours.
- Heat the oil in a large deep sided saute pan over medium-high heat. Add 3 of the chicken thighs to the pan and cook until well browned, about 4 minutes per side. Transfer seared chicken to a plate and sear the remaining chicken thighs adding more oil if necessary. When those thighs are seared transfer them to the plate with the others.
- Discard all but about 1 tsp of oil from the pan and keep over medium-high heat. Add the onion, bell pepper, and garlic to the pan and cook, stirring often, until vegetables are softened, about 5 minutes.
- Stir in the tomato paste, rice, saffron, paprika, bay leaf, 1/2 tsp salt, and 1/4 tsp pepper, stir while cooking about 1 minute. Add the chicken stock and using a wooden spoon scrape the bottom of the pan to release any stuck on bits.
- Return the chicken to the pan skin-side up and bring to a boil. When it begins to boil cover the pan and reduce the heat to low, simmer 25 minutes, DO NOT REMOVE THE LID DURING THIS TIME!.
- Uncover the pan and transfer the chicken thighs to a plate. Stir the peas and corn in with the rice and cook until heated through. Season with salt and pepper to taste.
- Spoon the rice mixture onto a large serving plate and nestle the chicken thighs on top. Sprinkle with the freshly chopped parsley.
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