Main CourseDinner

Galinhada

Name: Galinhada
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: brazilian
Ingredients: 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 pcs bell pepper red or yellow, diced; 1 pcs tomato diced; 1 tsp turmeric ground; 0.5 tsp cumin ground; 1.5 cup long-grain rice rinsed; 3 cup chicken broth warm; 0.5 cup corn frozen or fresh; 0.5 cup green pea frozen or fresh; 2 tbsp fresh parsley chopped

Galinhada is a hearty Brazilian one-pot meal featuring rice cooked with chicken and vibrant spices. It's a comforting dish, perfect for a family dinner. The flavors meld together beautifully as it simmers.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 656 kcal

Gluten-free

Mise en place

Ingredients

500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
1 tspsalt
0.5 tspblack pepper, freshly ground
2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 pcsbell pepper, red or yellow, diced
1 pcstomato, diced
1 tspturmeric, ground
0.5 tspcumin, ground
1.5 cuplong-grain rice, rinsed
3 cupchicken broth, warm
0.5 cupcorn, frozen or fresh
0.5 cupgreen pea, frozen or fresh

garnish

2 tbspfresh parsley, chopped

Equipment

large pot · dutch oven · cutting board · knife

The method

Step by step

1
Season the chicken pieces with salt and black pepper.
About 2 min
2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
About 1 min
3
Add the seasoned chicken to the pot and cook until browned on all sides, about 5-7 minutes.
About 7 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary to ensure proper browning.
4
Remove the chicken from the pot and set aside.
5
Add the yellow onion to the pot and sauté until softened, about 3-4 minutes.
About 4 min
6
Stir in the garlic, bell pepper, and tomato, cooking for another 3 minutes until slightly softened.
About 3 min
7
Add the turmeric and cumin, stirring for 1 minute until fragrant.
About 1 min
8
Return the browned chicken to the pot.
9
Add the rinsed long-grain rice and stir to combine with the chicken and vegetables.
About 1 min
10
Pour in the warm chicken broth, ensuring all ingredients are submerged.
About 1 min
11
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
About 15 min
Cook’s note: Do not lift the lid during this simmering period.
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.
About 10 min
13
Remove the pot from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the rice to fully absorb any remaining moisture and become fluffy.
14
Fluff the galinhada gently with a fork.
About 1 min
15
Garnish with fresh parsley before serving.
About 1 min

Per serving

Nutrition

72%Score

Calories: 656.4kcal
Protein: 42.7g
Carbs: 71.5g
Fat: 22g
Fibre: 3.8g
Sugar: 7.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover galinhada in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.