Brazilian Chicken and Rice (Galinhada Mineira)
Galinhada is the Brazilian version of arroz con pollo. This is a delicious one-skillet meal that will satisfy a hungry crowd.
Serves: 8Hands-on: 25 minutesTotal: 2 hoursDifficulty: Easy
- 8 bone-in chicken thighs
- 2 Tbsp. fresh lime juice
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 cloves garlic, minced
- 3 Tbsp. olive oil
- 1 medium onion, peeled and diced
- 1 Tbsp. tomato paste
- 1 tsp. cumin
- 1 tsp. turmeric
- 4 cups chicken stock
- 1 bay leaf
- 2 cups uncooked white rice
- ½ cup frozen peas
- ½ cup frozen corn
- ½ cup chopped fresh parsley
- Place the chicken thighs in a large bowl. Add lime juice, salt, pepper, and garlic and toss to mix. Cover and marinate for 30 minutes to 1 hour in the refrigerator.
- Heat the olive oil in a large, deep skillet over low heat. Add the chicken thighs, turn the heat up to medium, and brown them on all sides, 3–4 minutes per side. Add onion, tomato paste, cumin, and turmeric, and sauté the vegetables with the chicken until the vegetables are soft and fragrant, about 5–8 minutes.
- Add the stock, bay leaf, and enough water to mostly cover the chicken. Reduce heat to medium-low and simmer for 20 minutes. Stir in the rice, cover, and cook for 15 minutes. Add the peas corn and cook for 5–10 minutes longer, adding more water or chicken stock if needed.
- Remove the bay leaf and garnish with parsley just before serving.