Galinhada – Brazilian Chicken and Rice
A beloved Brazilian one-pot classic: tender chicken simmered with fluffy rice in a rich, spiced broth infused with turmeric, paprika, and fresh herbs. Hearty, deeply flavorful, and perfect for feeding a crowd with minimal effort.
🛒 Ingredients
8 servings
- 1 whole chicken, cut into pieces (legs and wings set aside)
- 4 tbsp white vinegar
- 2 tbsp dried garlic
- 1 tsp mixed seasoning (optional)
- 1/2 tsp dried herbes de Provence
- 1 medium onion, diced
- 1 fresh red chili pepper
- 1/2 tsp ground turmeric
- 1 tsp sweet paprika
- 3 tbsp fresh parsley and chives, chopped
- 2 chicken stock cubes
- Salt to taste
- 3 cups long-grain white rice
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Remove the skin from the chicken pieces and rinse under cold water. Soak for 5 minutes in water with vinegar, then drain well.
- 2
Season the chicken with salt, dried herbs, and mixed seasoning to taste.
- 3
Heat oil in a large pot over high heat. Sauté the dried garlic, add the drained chicken, and cook uncovered until the excess liquid evaporates.
- 4
Lower the heat to minimum and brown the chicken on both sides until golden and sealed.
- 5
Add the onion, chili, turmeric, paprika, chopped herbs, and crumbled stock cubes. Add water gradually to build a rich, aromatic broth.
- 6
Cook the white rice separately using your preferred method.
- 7
Spoon the cooked rice gently over the chicken in the pot. Simmer on low heat for 8 minutes without stirring much, letting the rice absorb all the broth flavors.
- 8
Serve straight from the pot for a warm, communal presentation.
💡 Chef's Tip
Freeze the legs and wings for a homemade stock or another dish. The longer galinhada rests after cooking, the deeper the flavors develop. Add fresh cilantro just before serving for a bright, herby finish.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
