Name: Galinhada (Brazilian Chicken and Saffron Rice)
Prep time: 40 min
Cook time: 30 min
Yield: 4-6
Ingredients: 2.2 lb chicken thighs and drumsticks, bone-in; 2 cups long-grain white rice; 4 cups boiling water; 3 tbsps vegetable oil or olive oil; 1 large onion, chopped; 4 garlic cloves, minced; 2 tomatoes, seeded and diced; 1 tbsp ground turmeric; salt to taste; black pepper to taste; fresh parsley, chopped to taste; fresh green onions, sliced to taste

Method

Preparation and Searing

Season the chicken pieces thoroughly with salt, pepper, and half of the minced garlic. Let the meat marinate for at least 30 minutes to develop flavor.

In a large, deep pot, heat the oil over medium-high heat. Brown the chicken on all sides until golden and crispy; remove the pieces and set them aside.

Building the Base

In the same pot, sauté the onions in the chicken drippings until translucent. Stir in the remaining garlic and cook for another minute.

Add the diced tomatoes and turmeric. Stir well and cook until the tomatoes soften and begin to break down into a thick base.

Incorporate the rice into the pot, stirring for about 2 minutes to toast the grains and coat them in the flavored oil and spices.

Simmering

Return the chicken to the pot and pour in the boiling water. Adjust the salt, bring to a simmer, and then lower the heat.

Cover the pot partially and cook for 20 minutes, or until the rice is tender but still slightly moist.

Finishing

Turn off the heat and garnish with a generous amount of fresh parsley and green onions. Cover fully and let the dish rest for 10 minutes before serving.

Galinhada (Brazilian Chicken and Saffron Rice)

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