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Galinhada (Brazilian Chicken and Rice)

A Brazilian chicken and rice dish with vegetables and spices.
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Galinhada (Brazilian Chicken and Rice)
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Servings: 6
Total Time: 1 hour prep & cook, 2 hours marinating
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

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!.

5. 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.

6. 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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