Description
Galinhada is a comforting Brazilian one-pot meal where juicy chicken, fragrant rice, and vibrant vegetables come together in a golden, flavor-packed dish. Easy to make and perfect for feeding a crowd, this dish brings color and warmth to your table with every bite.
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 cups chicken stock
1 1/2 cups basmati rice
1 pound boneless, skinless chicken thighs, cut into small chunks
1 cup chopped tomatoes (fresh or canned)
1 cup frozen green peas
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
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In a bowl, season the chicken with a pinch of salt, black pepper, and a sprinkle of turmeric. Let marinate for 15 minutes.
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Dice the onion and bell pepper, and mince the garlic. Set aside.
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Heat olive oil in a large pot or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides, about 5–7 minutes. Remove the chicken and set aside.
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In the same pot, sauté onion, garlic, and bell pepper until the onion is softened, about 5 minutes. Stir in paprika, cumin, and turmeric. Cook for 1 minute until fragrant.
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Pour in the chicken stock and bring to a boil. Add the rice and stir to combine.
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Return the browned chicken to the pot along with chopped tomatoes. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed.
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Stir in the frozen peas and lime juice. Cook for 2–3 more minutes, then garnish with chopped cilantro. Serve warm.
Notes
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Chicken Tip: Chicken thighs are preferred for their moisture, but chicken breast can be used if desired.
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Rice Choice: Basmati gives a light and fluffy texture, but long-grain rice is a good substitute.
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Vegetable Variations: Add diced carrots or corn for extra color and sweetness.
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Storage: Leftovers store well in the fridge for up to 4 days. Reheat gently to preserve texture.
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Spice Level: This dish is mild; add a diced chili or hot sauce for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot / Stovetop
- Cuisine: Brazilian