📝 About This Recipe
Hailing from the heart of Minas Gerais and Goiás, Galinhada is Brazil's most beloved one-pot comfort meal, celebrating the rustic harmony of saffron-stained rice and succulent chicken. This vibrant stew is defined by its deep golden hue and the aromatic 'refogado' base of garlic, onions, and sweet peppers that permeates every grain of rice. It is a soulful, communal dish that transforms humble ingredients into a festive masterpiece of Brazilian country cooking.
🥗 Ingredients
The Chicken & Marinade
- 3 lbs Chicken thighs and drumsticks (bone-in, skin-on for maximum flavor)
- 1 large Lime juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Smoked paprika
- to taste Salt and freshly ground black pepper
The Rice & Aromatics
- 2 tablespoons Extra virgin olive oil (or lard for extra authenticity)
- 2 cups Long-grain white rice (unwashed for better texture)
- 1 large Yellow onion (finely diced)
- 1 medium Red bell pepper (diced small)
- 1 tablespoon Turmeric or Annatto powder (Urucum) (for that signature golden color)
- 4 cups Chicken stock (low sodium, kept warm)
- 1/2 cup Frozen peas (thawed)
- 1/2 cup Sweet corn kernels (fresh or canned)
Garnish & Finishing
- 1/2 cup Fresh parsley and scallions (finely chopped (Cheiro-Verde))
- 3-4 pieces Pimenta bode or pickled chili peppers (optional, for a spicy kick)
👨🍳 Instructions
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1
In a large bowl, toss the chicken pieces with lime juice, minced garlic, smoked paprika, salt, and pepper. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge) to let the flavors penetrate the meat.
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2
Heat the olive oil or lard in a large, heavy-bottomed pot (a Dutch oven is perfect) over medium-high heat.
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3
Add the chicken pieces skin-side down. Sear until the skin is deeply golden and crispy, about 6-8 minutes. Flip and brown the other side for another 4 minutes. Remove the chicken from the pot and set aside; it won't be fully cooked yet.
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4
In the same pot with the rendered chicken fat, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened and the onion is translucent.
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5
Stir in the turmeric (or annatto) and cook for 1 minute until fragrant. This step 'blooms' the spice and ensures a vibrant yellow color.
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6
Add the dry rice to the pot. Stir constantly for 2-3 minutes, toasting the grains until they are well-coated in the golden oil and slightly translucent at the edges.
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7
Pour in the warm chicken stock, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond).
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8
Nestle the browned chicken pieces back into the rice and liquid. Bring the mixture to a gentle boil.
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9
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
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10
Quickly lift the lid and scatter the corn and peas over the top. Do not stir yet. Replace the lid and cook for another 5-10 minutes, or until the liquid is fully absorbed and the rice is tender.
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11
Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the moisture to redistribute for fluffier rice.
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12
Fluff the rice gently with a fork, stir in the fresh parsley and scallions, and serve directly from the pot for that authentic rustic feel.
💡 Chef's Tips
For the most authentic flavor, keep the skin on the chicken; it provides the essential fat that flavors the rice. If you can find Pequi fruit (a staple in Central Brazil), add 2-3 to the simmering liquid for a unique, pungent aroma. Always use warm stock to ensure the rice cooks evenly and doesn't become gummy from a temperature shock. Do not over-stir the rice once the liquid is added, or you will release too much starch and end up with a porridge consistency rather than distinct grains. If you prefer a 'wet' Galinhada (Galinhada Molhadinha), add an extra 1/2 cup of stock and a diced tomato during the sautéing phase.
🍽️ Serving Suggestions
Serve with a side of 'Feijão Tropeiro' or simple black beans for a full Brazilian feast. A crisp, simple green salad with a sharp vinaigrette cuts through the richness of the chicken. Pair with a cold Brazilian lager or a refreshing glass of Guaraná soda. Offer a small bowl of 'Molho de Pimenta' (Brazilian hot sauce) on the side for those who like heat. Thinly sliced fried collard greens (Couve a Mineira) make an excellent, traditional accompaniment.