Galinhada Recipe (Brazilian Chicken and Rice)

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame is nutritious, while frozen peas are budget-friendly.

Remove chicken thighs from the fridge 30 minutes before cooking to ensure even cooking.

Season chicken thighs with salt, pepper, and cumin; let sit at room temperature.

Steep saffron threads in hot water for 30 minutes to release color.

Heat a large pan over medium-high heat and add olive oil.

Sear chicken thighs skin side down for 3-4 minutes until browned, then flip and cook for another 3-4 minutes.

Transfer chicken to a plate and reduce heat to medium.

Sweat onion and bell pepper in the same pan for 3-4 minutes until soft.

Add garlic and cook for about 1 minute, stirring to prevent browning.

Saute rice for 2 minutes, then add white wine and let evaporate for 1-2 minutes.

Stir in tomato paste, chicken broth, and saffron liquid.

Add a bay leaf and nestle chicken thighs on top of the rice with its juices.

Bring to a boil over medium-high heat, then reduce to medium-low and cover.

Cook for 12-15 minutes until chicken is cooked and rice is al dente and has absorbed liquids.

About 3 minutes before cooking is done, add tomato and peas; cover and cook until tender.

Squeeze lemon juice on top of chicken and rice, and garnish with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary