Name: Classic Brazilian Chicken and Rice Galinhada
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
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)

Description

Classic Brazilian Chicken and Rice Galinhada. Is a comforting one-pot meal. Featuring tender chicken. Aromatic spices. And fresh vegetables. The chicken is browned. To create a rich base. Then simmered with annatto powder. And sweet paprika. And optional turmeric. For a warm, golden flavor. Fresh garlic, carrots, and onions. Add natural sweetness. And depth. Parboiled rice cooks evenly. Absorbing all the savory flavors. While optional peas. And corn adds color. And sweetness. Garnished with fresh scallions. This dish. Bring a taste of Brazilian tradition. To your table. Offering a heartwarming meal. That’s perfect for family. And friends.

Ingredients

Scale

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

To make this dish gluten-free. Ensure that the chicken stock. And any other packaged ingredients. Like the annatto powder and sweet paprika. Are certified gluten-free. Most parboiled rice. Is naturally gluten-free. But double-check the packaging to be certain. This adaptation ensures that everyone can enjoy. This flavorful, comforting meal. Without worry.

Prep Time: 5 mins
Cook Time: 50 mins