Classic Brazilian Chicken and Rice Galinhada – Craving a hearty. And a flavorful meal? Look no further than this Classic Brazilian Chicken and Rice Galinhada! This one-pot dish. Featuring tender chicken pieces, vibrant spices, and a medley of vegetables. Is perfect for a comforting family dinner. With a prep time of just 5 minutes. And a cooking time of 50 minutes. It’s both convenient. And delicious.
The first time I made this Classic Brazilian Chicken and Rice Galinhada. My kitchen was filled. With the rich aromas of garlic, turmeric, and paprika. My husband and child. Drawn by the enticing smells. Couldn’t wait to dig in. Their delighted faces after the first bite. Made all the effort worthwhile. This dish has since become a beloved staple. In our household. Evoking memories of that first perfect dinner together.
What makes this Classic Brazilian Chicken and Rice Galinhada truly stands out?
This recipe stands out. Because it combines ease of preparation. With robust and authentic flavors. The use of turmeric, annatto, and paprika. Gives the dish. Its unique color and taste. While the chicken, peas, and corn. Add texture and nutrition. It’s a versatile recipe. That can be tailored. To your preferences. Making it a fantastic addition. To any meal rotation.
What You Need To Make This Classic Brazilian Chicken and Rice Galinhada Recipe?
Homemade Chicken Stock or Low-Sodium Broth: Using homemade stock gives a richer flavor. But low-sodium store-bought broth works well too.
Chicken Pieces: Drumsticks and thighs are perfect. As they remain juicy. And tender during cooking.
Canola Oil: A neutral oil. That won’t overpower the dish’s flavors.
Turmeric: Optional but adds a beautiful golden hue. And a subtle earthy flavor.
Annatto Powder: Gives the dish its characteristic color. And a mild, nutty flavor.
Sweet Paprika: Adds a mild, sweet peppery flavor without heat.
Garlic: Freshly minced or pureed garlic brings a robust flavor to the dish.
Carrot and Onion: These aromatics add a natural sweetness. And depth to the flavor.
Parboiled Rice: It cooks evenly and remains fluffy. Perfect for this one-pot dish.
Frozen Peas and Corn: Optional. But they add color, sweetness, and a bit of crunch.
Scallions: Add a fresh, green garnish. That brightens up the dish.
Steps To Make Classic Brazilian Chicken and Rice Galinhada:
Step 1: Prepare the Stock: In a large measuring cup, blend the stock and 2 teaspoons of salt. Stirring until the salt is dissolved. Put aside.
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Step 2: Season the Chicken: Spice the chicken pieces with salt and freshly ground black pepper.
Step 3: Brown the Chicken: In a 5- or 6-quart Dutch oven. Heat the oil over medium-high heat until shimmering. Add the chicken pieces and cook. Turning occasionally, until well browned. About 10 minutes.
Step 4: Add Aromatics: Lower the heat. Mix in turmeric (if using), annatto, and paprika. Add garlic, carrot, and onion, seasoning with a pinch of salt. Cook, stirring and scraping the bottom of the pot. Until the vegetables are softened. About 5 minutes.
Step 5: Incorporate Rice: Stir in the rice. Ensuring it is thoroughly coated in oil. And seasoning. Cook for about 2 minutes.
Step 6: Add Stock and Vegetables: Pour in the prepared stock. And add the frozen peas and corn, if using. Stir well, scraping down the sides of the pot. To ensure all rice grains are submerged. Bring to a boil.
Step 7: Cook the Rice: Cover the pot. Reduce heat to low. And simmer until the liquid is absorbed and the rice is tender. About 25 minutes.
Step 8: Finish and Serve: Remove from heat. Stir in the scallions. Then cover and let stand for 10 minutes before serving.
Tip:
For an even richer flavor. Marinate the chicken pieces in the spices (turmeric, annatto, paprika) and some garlic overnight. This allows the spices to deeply penetrate the meat. Making each bite burst with flavor. Additionally, using bone-in, skin-on chicken pieces. Can further enhance the taste. And the moisture of the dish. The bones add depth to the broth. And the skin helps keep the meat moist. And flavorful. During the cooking process.
Frequently Asked Questions:
Can I use a different type of rice?
Yes. You can use long-grain or basmati rice. But adjust the cooking time. According to the rice package instructions.
Is there a substitute for annatto powder?
If you can’t find annatto powder. You can use a mix of paprika. And a pinch of turmeric for color.
How can I make this dish vegetarian?
Substitute the chicken. With hearty vegetables like mushrooms and zucchini. And use vegetable broth. Instead of chicken stock.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Brazilian Chicken and Rice Galinhada
Ingredients
- 2 c 473ml homemade chicken stock or low-sodium broth or water
- 2 tsps 6g Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more as needed
- 2 1/2 lb 1.1kg chicken pieces, such as drumsticks and/or thighs
- Freshly ground black pepper
- 1/4 c 60ml canola or other neutral oil
- 1/2 tsp turmeric optional
- 2 tsps annatto powder
- 1 tsp sweet paprika
- 5 medium cloves garlic very finely minced or pureed
- 1 large carrot about 9 oz; 255g, diced
- 1 medium yellow onion about 8 oz; 227g, diced
- 2 c parboiled rice 11 oz; 310g, washed with cold water and drained well
- 5 oz frozen peas half of one 10-oz/284g bag, optional
- 5 oz frozen corn half of one 10-oz/284g bag, optional
- 1/2 c thinly sliced scallion greens dark and light green parts only (from about 6 scallions)
Instructions
- Prepare Stock: Mix chicken stock and 2 tsp salt; set aside.
- Season Chicken: Season chicken with salt and pepper.
- Brown Chicken: Heat oil in a large Dutch oven over medium-high heat. Brown the chicken, about 10 minutes.
- Add Spices and Veggies: Stir in turmeric, annatto, paprika, garlic, carrot, and onion. Cook for 5 minutes.
- Add Rice: Stir in rice, cooking until well coated.
- Cook Together: Add stock, peas, and corn. Bring to a boil, cover, and simmer for 25 minutes.
- Finish and Serve: Stir in scallions, cover, and let stand for 10 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
