Description
A flavorful Brazilian chicken stew known as ‘galinhada’ that combines tender chicken, parboiled rice, and vibrant spices for a hearty meal that warms the soul.
Ingredients
Scale
- 2 cups (473 ml) homemade chicken stock or low-sodium broth
- 2 teaspoons (6 g) kosher salt, plus more to taste
- 2 1/2 pounds (1.1 kg) bone-in chicken thighs and drumsticks
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (60 ml) canola oil or avocado oil
- 1/2 teaspoon turmeric powder
- 2 teaspoons annatto powder
- 1 teaspoon sweet paprika
- 5 garlic cloves, finely minced
- 1 large carrot (9 oz / 255 g), diced
- 1 medium yellow onion (8 oz / 227 g), diced
- 2 cups (11 oz / 310 g) parboiled rice, rinsed and drained
- 5 oz (142 g) frozen peas
- 5 oz (142 g) frozen corn
- 1/2 cup thinly sliced scallions (about 6 scallions)
Instructions
- Dissolve 2 teaspoons of salt in 2 cups of chicken stock in a large measuring cup. Set aside.
- Pat the chicken pieces dry with paper towels and season generously with kosher salt and black pepper.
- Heat 1/4 cup of oil in a 5 to 6-quart Dutch oven over medium-high heat until shimmering.
- Carefully add the chicken, skin side down, and cook for 8 to 10 minutes until deeply golden brown.
- Reduce heat to medium and sprinkle in turmeric, annatto, and paprika. Stir to coat the chicken pieces.
- Add minced garlic, diced carrot, and diced onion. Cook for about 5 minutes, stirring often.
- Toss in the rinsed parboiled rice and cook for an additional 2 minutes.
- Pour the prepared stock into the pot and add peas and corn, ensuring the rice is fully submerged.
- Bring to a gentle boil, cover, reduce heat to low, and simmer for approximately 25 minutes.
- Remove from heat, sprinkle with scallions, cover again, and let rest for 10 minutes.
- Fluff the stew with a fork before serving warm.
Notes
This stew tastes even better the next day. You can also make it in an instant pot or slow cooker for quicker preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg