Create a rich and hearty Galinhada with chicken, rice, annatto, carrots, onions, and a mix of spices for a one-pot meal full of flavor.
Do you have a dish that instantly transports you back to a moment in time? For me, that’s Galinhada. I remember the first time I tried it on a family trip to Brazil. We’d been exploring all day—beaches, markets, you name it—and by dinner, we were starving. Someone recommended this “simple chicken and rice dish,” but let me tell you, it was anything but simple.
The flavors were like a warm hug after a long day, and I couldn’t stop going back for more. When I got home, I was determined to recreate it. My first few attempts? Let’s just say they were learning experiences. But over time, I found my rhythm with this dish, and now, every time I make it, I feel like I’m bringing a little piece of Brazil into my kitchen.
Why You’ll Love This Classic Brazilian Chicken and Rice Galinhada Recipe?
What makes Galinhada so special? Let me count the ways:
- One-Pot Wonder: Less mess, more flavor—what’s not to love?
- Perfect Balance: The savory chicken, the fragrant spices, and the slightly sweet veggies come together in every bite.
- Visual Appeal: The golden rice and pops of green peas make it as pretty as it is delicious.
- Family-Friendly: It’s hearty enough to satisfy everyone and easy enough to make on a busy weeknight.
Ingredient Notes:
Every ingredient in this dish has a role to play. Let’s break it down:
- Chicken: Thighs or drumsticks are your best friends here. They stay juicy and add depth of flavor.
- Rice: Parboiled rice is the way to go. It’s forgiving and cooks evenly, soaking up all those rich flavors.
- Annatto Powder: This is the secret to the dish’s vibrant color and subtle earthy flavor. If you can’t find it, paprika is a good backup.
- Veggies: Carrots and onions add sweetness, while peas and corn bring pops of color and texture.
- Stock: Homemade chicken stock takes this dish to the next level, but store-bought works in a pinch.
How To Make Classic Brazilian Chicken and Rice Galinhada?
Let’s keep it real—this dish might look fancy, but it’s surprisingly straightforward. Here’s how to make it:
Step 1: Prep Your Ingredients
Start by mixing your chicken stock with salt and seasoning your chicken with salt and pepper. This step feels small, but trust me, it sets the stage for all that flavor.
Step 2: Brown the Chicken
Heat your oil in a large Dutch oven and brown the chicken pieces on all sides. Don’t rush this step; those golden bits add flavor to the entire dish.
Step 3: Add the Aromatics
Toss in your turmeric, annatto, paprika, garlic, carrots, and onions. Cook until your kitchen smells like a five-star restaurant—it’ll only take about five minutes.
Step 4: Rice and Veggies Join the Party
Stir in the rice until it’s coated with all that delicious seasoning. Then, add the stock, peas, and corn. Bring everything to a boil before covering and letting it simmer for 25 minutes.
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Step 5: The Final Touch
When the rice is tender and the liquid’s absorbed, stir in the scallions. Cover it up and let it sit for 10 minutes. It’s the culinary equivalent of letting a good wine breathe.
Storage Options:
- Fridge: Keep leftovers in an airtight container for up to three days. Reheat gently on the stovetop with a splash of stock to bring it back to life.
- Freezer: Portion it into freezer-safe containers for up to three months. Defrost overnight in the fridge and warm it up when you’re ready to eat.
Variations and Substitutions:
Galinhada is versatile, and that’s part of its charm. Here’s how you can tweak it:
- Protein Swap: Try turkey thighs, pork, or even tofu for a vegetarian spin.
- Different Veggies: Bell peppers, zucchini, or mushrooms work beautifully.
- Spice It Up: Add a pinch of cayenne or chili flakes for a kick.
- Herb Twist: Use cilantro or parsley instead of scallions for a fresh finish.
What to Serve with Classic Brazilian Chicken and Rice Galinhada?
- Fresh Salad: A simple salad with a citrus vinaigrette complements the rich flavors.
- Crusty Bread: Perfect for soaking up every bit of that flavorful rice.
- Black Beans: Add an extra layer of comfort to your plate.
Frequently Asked Questions:
Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor to the dish.
Is this dish spicy?
Not traditionally, but you can add chili flakes if you like a little heat.
Can I make this in advance?
Absolutely! It tastes even better the next day as the flavors deepen.
There you have it—Galinhada, a dish that brings people together around the table. Whether it’s a quiet family dinner or a big gathering with friends, this recipe is always a hit. So, what do you say? Ready to bring a little Brazilian magic to your kitchen? I can’t wait to hear how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
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!
