Galinhada

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Season the chicken pieces with salt and black pepper.

   Ca. 2 min.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium-high heat.

   Ca. 1 min.

3. 3

   Add the seasoned chicken to the pot and cook until browned on all sides, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Do not overcrowd the pot; cook in batches if necessary to ensure proper browning.

4. 4

   Remove the chicken from the pot and set aside.

5. 5

   Add the yellow onion to the pot and sauté until softened, about 3-4 minutes.

   Ca. 4 min.

6. 6

   Stir in the garlic, bell pepper, and tomato, cooking for another 3 minutes until slightly softened.

   Ca. 3 min.

7. 7

   Add the turmeric and cumin, stirring for 1 minute until fragrant.

   Ca. 1 min.

8. 8

   Return the browned chicken to the pot.

9. 9

   Add the rinsed long-grain rice and stir to combine with the chicken and vegetables.

   Ca. 1 min.

10. 10

    Pour in the warm chicken broth, ensuring all ingredients are submerged.

    Ca. 1 min.

11. 11

    Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.

    Ca. 15 min.

    Kokkens note: Do not lift the lid during this simmering period.

12. 12

    After 15 minutes, stir in the corn and green peas, then cover and continue to simmer for another 5-10 minutes, or until the rice is tender and most of the liquid is absorbed.

    Ca. 10 min.

13. 13

    Remove the pot from the heat and let it rest, covered, for 5 minutes.

    Ca. 5 min.

    Kokkens note: This resting period allows the rice to fully absorb any remaining moisture and become fluffy.

14. 14

    Fluff the galinhada gently with a fork.

    Ca. 1 min.

15. 15

    Garnish with fresh parsley before serving.

    Ca. 1 min.