Galinhada (Brazilian Chicken and Rice)
A beloved one-pot Brazilian dish of golden chicken thighs and long-grain rice cooked together with saffron, turmeric, vegetables, and herbs until tender and fragrant.
Ingredients
- 8 thighs bone-in, skin-on chicken thighs
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp ground turmeric
- 1/2 tsp saffron threads
- 1/4 cup warm water (for blooming saffron)
- 2 tbsp vegetable oil
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 2 ripe tomato, seeded and diced
- 2 cups long-grain white rice, rinsed
- 4 cups low-sodium chicken stock
- 2 bay leaves
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Bloom 1/2 tsp saffron threads in 1/4 cup warm water (for blooming saffron) and set aside for at least 5 minutes.
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2
Pat 8 thighs bone-in, skin-on chicken thighs dry. Season all over with 1.5 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp ground turmeric.
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3
Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken skin-side down and cook undisturbed until deeply golden, about 6-8 minutes. Flip and cook another 3 minutes. Transfer to a plate.
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4
Reduce heat to medium. Add 1 finely diced yellow onion and 1 finely diced red bell pepper to the rendered fat in the pot. Cook, stirring, until softened, about 4 minutes.
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5
Add 4 minced garlic cloves and cook 1 minute until fragrant. Add 2 seeded and diced ripe tomato and cook 2 minutes until beginning to break down.
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6
Add 2 cups rinsed long-grain white rice and stir to coat in the vegetables for 1 minute.
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7
Pour in 4 cups low-sodium chicken stock and the saffron-infused water. Add 2 bay leaves and season with additional kosher salt if needed. Stir to combine.
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8
Return bone-in, skin-on chicken thighs skin-side up, nestling them into the rice. Bring to a boil, then reduce heat to low. Cover and cook 20-22 minutes, until rice is tender and the chicken registers an internal temperature of 165°F (74°C).
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9
Remove bay leaves and let rest covered for 5 minutes. Fluff the rice around the chicken, garnish with 1/4 cup chopped fresh flat-leaf parsley, and serve.