📝 About This Recipe
Hailing from the heart of Minas Gerais and Goiás, Galinhada is Brazil's most beloved soul food—a vibrant, one-pot masterpiece where golden chicken and fragrant rice dance together. This rustic dish is defined by the warmth of turmeric (Brazilian saffron), the sweetness of corn, and the aromatic punch of 'refogado.' It is a celebratory, comforting meal that brings the spirit of a Brazilian family Sunday right to your kitchen table.
🥗 Ingredients
The Chicken & Marinade
- 3 lbs Chicken thighs and drumsticks (bone-in, skin-on for maximum flavor)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 teaspoons Salt
- 1 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Ground Turmeric (to give the dish its signature gold color)
The Rice & Aromatics
- 2 cups Long-grain white rice (washed until water runs clear)
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely diced)
- 1 medium Red bell pepper (diced small)
- 1 cup Sweet corn (fresh or frozen)
- 4 cups Chicken stock (hot, low sodium)
- 2 pieces Bay leaf
- 1 teaspoon Smoked paprika
The Finish & Garnish
- 1/2 cup Fresh parsley (finely chopped)
- 1/4 cup Green onions (thinly sliced)
- 8-10 pieces Pimenta biquinho (optional, pickled Brazilian 'sweety drop' peppers)
👨🍳 Instructions
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1
In a large bowl, toss the chicken pieces with the minced garlic, lime juice, salt, black pepper, and half of the turmeric. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge) to penetrate the meat.
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2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want the pot hot enough to sear but not burn the spices.
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3
Working in batches, brown the chicken pieces skin-side down until they are deeply golden and crispy, about 5-7 minutes per side. Remove chicken and set aside on a plate; leave the rendered fat in the pot.
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4
In the same pot, add the diced onion and red bell pepper. Sauté for 4-5 minutes until the onion is translucent and has picked up the golden bits from the bottom of the pan.
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5
Stir in the washed rice and the remaining turmeric and smoked paprika. Toast the rice for 2 minutes, stirring constantly, until the grains are coated in oil and look slightly translucent at the edges.
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6
Add the sweet corn and the bay leaves, stirring to incorporate.
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7
Nestle the browned chicken pieces (and any juices from the plate) back into the pot, pushing them down into the rice.
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8
Pour in the hot chicken stock. The liquid should just cover the chicken and rice. Bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. Do not open the lid!
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10
After 20 minutes, check if the rice is tender and the liquid is absorbed. If the rice is still a bit firm, add a splash more stock and cook for 5 more minutes.
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11
Turn off the heat and let the pot sit, covered, for 10 minutes. This 'resting' phase allows the moisture to redistribute for fluffier rice.
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12
Remove the lid, discard the bay leaves, and fluff the rice gently with a fork around the chicken. Scatter the fresh parsley and green onions generously over the top.
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13
Garnish with the pimenta biquinho for a pop of color and authentic Brazilian flair, and serve immediately straight from the pot.
💡 Chef's Tips
For the most authentic flavor, use bone-in chicken; the marrow adds a richness to the rice that boneless cuts cannot match. Always wash your rice until the water runs clear to remove excess starch, ensuring the grains stay separate and fluffy rather than mushy. If you can find 'Pequi' fruit (available in Brazilian markets), add 2-3 to the rice for a truly traditional Central-West Brazilian flavor profile. Don't skip the resting time! Letting the pot sit off the heat is the secret to perfect rice texture. Use a wide pot rather than a deep narrow one to ensure even cooking of the chicken and rice layers.
🍽️ Serving Suggestions
Serve with a side of crisp 'Couve a Mineira' (thinly sliced kale sautéed with garlic and bacon). A simple tomato and onion salad with a sharp vinaigrette provides a refreshing acidic contrast to the rich rice. Pair with a cold Brazilian Pilsner or a fresh Caipirinha to cut through the savory depth of the dish. Hot malagueta pepper oil on the side is a must for those who enjoy an extra kick of heat. A slice of fresh lime on each plate allows guests to brighten the flavors just before eating.