Galinhada is a Brazilian stew made with rice and chicken. It is a popular dish throughout Brazil, especially in the states of Goiás and Minas Gerais, during special occasions and festivities. The name of the dish is derived from the Portuguese word galinha, meaning chicken.
Although it can be found in numerous restaurants and eateries, it is also widely prepared at home, and almost every family has a secret recipe that is handed down from generation to generation. It is recommended to serve the dish with hot sauce and garnish it with finely diced green onions.
What is Galinhada?
Galinhada is a Brazilian dish that traditionally consists of hen cooked with rice and vegetables, similar to Arroz con Pollo and Spanish Paella.
Its origins are disputed by the state of Goiás and the state of Minas Gerais. However, my research shows that the dish actually started with Portuguese expeditioners (bandeirantes), who explored Brazil searching for gold, especially in Minas Gerais, São Paulo and Goiás.
Also Read: Homemade Apple Pie Recipe
Galinhada (Brazilian Chicken and Rice) Recipe
Course: MainCuisine: BrazilianDifficulty: Medium4
servings20
minutes40
minutes618
kcalGalinhada is a delicious traditional Brazilian dish of chicken and rice. Hearty and comforting, this dish is easy to make, cooked in one pot and great to feed a crowd!
Brazilian classics are my favorite recipes to cook at home! If you love it like I do, make sure to also check out my Feijoada, Camarão na Moranga, Moqueca Baiana and Feijão Tropeiro.
Ingredients
2 lbs boneless skinless chicken thighs about 4-5 thighs (or skin-on, bone-in if you prefer)
2 teaspoons salt
½ teaspoon black ground pepper
½ teaspoon ground cumin
½ cup hot water
5 saffron threads
2 tablespoon olive oil
1 small white onion small diced
1 large green bell pepper small diced
4 cloves garlic minced
2 cups parboiled white rice long-grain
½ cup white wine
3 cups chicken broth
1 teaspoon tomato paste
1 bay leaf
3 large diced tomatoes skin and seeds removed (or about 1 cup canned diced tomatoes, drained)
¾ cup fresh or frozen peas
½ lemon
2 tablespoon green onions chopped
Directions
- Take the chicken thighs out of the fridge about 30 minutes before cooking to ensure even cooking. Season them with a mixture of salt, pepper, and cumin, rubbing well on both sides. Let rest at room temperature for those 30 minutes. Then, add saffron threads to the hot water and let it steep for 30 minutes.
- Meanwhile, dice and chop the vegetables. Reserve. Heat a large nonstick pan over medium-high heat, add 2 tablespoon of oil and sear the chicken thighs, skin side down (or top of the thighs side down), for 3-4 minutes without moving or until skin is golden. Flip chicken to the other side and cook for another 3-4 minutes.
- Transfer thighs to a plate and reserve. Remove excess oil/grease (leave about 1 tbsp). Meanwhile, add and cook the onion and bell pepper over medium heat for about 3-4 minutes, or until onion is soft. Add garlic and cook for 1 minute. Then add the rice and sauté for about 1-2 minutes, stirring every now and then.
- Add the wine and let almost evaporate about 2 minutes. Stir in the steeped saffron, the broth, the tomato paste, and the bay leaf. Transfer the chicken back to the pan, nestling them on top of the rice. Let come to a boil!
- Then cover the pan with a lid and let cook over medium heat for 10-15 minutes or until chicken is cooked and rice is al dente. The rice will absorb the liquids. About 3 minutes before the end of this cooking time, add the diced tomatoes and the peas, cover, and let it cook. Right before serving, squeeze lemon over the thighs and add the chopped herb.
- OPTIONAL: Before adding the lemon juice and herbs, you may brush the top of the chicken thighs with a hint of honey and broil for a couple of minutes if desired.
Notes
- To make in the Instant Pot or pressure cooker, follow steps 1 and 2 above. Then, press the sauté button and let it heat for about 5 minutes. Add the 2 tablespoon of oil and sear the chicken according to step 2.
- Follow steps 3 and 4. Then, cancel the sauté function, lock the lid of the IP or PC, and turn the valve. Pressure cook on High for 10 minutes and then let the pressure naturally release (about 10 minutes).
- Add chopped tomatoes and cooked peas (you may cook them in the microwave). Squeeze lemon over the thighs and add the chopped herb.
