Galinhada

Name: Galinhada
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 kg Bone-In Chicken Pieces, skin-on, cut into serving pieces (thighs and drumsticks); 1 juice from 1 lime of Lime Juice, juiced, for marinating; 1 1/2 tsp Salt; 1/2 tsp Pepper (Black); 2 tbsp Vegetable Oil; 1 tbsp Annatto Powder, colorau; 1 large Onion, finely chopped; 4 cloves of Garlic, minced; 1 Red Bell Pepper, diced; 2 Tomatoes, ripe, chopped; 300g Long-Grain Rice, rinsed and drained, preferably parboiled; 2 Bay Leaves; 600ml Chicken Stock, hot, or water; 2 Scallions, thinly sliced; 2 tbsp Parsley, fresh, chopped

Galinhada is a comforting Brazilian one-pot of tender, bone-in chicken braised with aromatic soffrito and saffron-like annatto, all cooked together with fluffy long-grain rice. Brightened with lime and fresh herbs, this rustic dish is warm, colorful, and perfect for a family-style meal.

Galinhada is a comforting Brazilian one-pot of tender, bone-in chicken braised with aromatic soffrito and saffron-like annatto, al... Show more

Traditional Brazilian Recipe

Health Grade

B+ · Healthy

Rating

4.1

Time

1 hr20 min

Price

1,02 €

Calories

683 kcal

meal prep

one pot

gluten free

high protein

Method

Marinate the chicken

Pat the Bone-In Chicken Pieces dry and put them in a bowl. Toss with the Lime Juice, Salt, Pepper (Black), and Annatto Powder until every piece is evenly coated. Cover and let it marinate in the fridge for 30 minutes so the chicken seasons all the way through.

Prep the vegetables

While the chicken marinates, rinse the Long-Grain Rice under cold water until the water runs mostly clear, then drain it well. Finely chop the Onion, peel and mince the Garlic, seed and dice the Red Bell Pepper, and chop the Tomato. Thinly slice the Scallion and chop the Parsley, then keep them aside for finishing.

Brown the chicken

Heat the Vegetable Oil in a large heavy pot over medium-high heat. Add the chicken pieces skin-side down and sear until the skin is deep golden brown and releases easily from the pot, then turn and brown the other side briefly. Work in batches if needed so the pieces actually brown instead of steaming. Transfer the browned chicken to a plate.

Build the base

Pour off all but a thin slick of fat from the pot. Add the onion and cook, stirring, for 3 minutes until softened. Stir in the garlic, red bell pepper, and tomato, and cook for 2 minutes more until fragrant and the tomato starts to break down. Add the rice and stir for 1 minute until the grains look glossy and coated in the flavorful oil.

Simmer the rice

Add the hot Chicken Stock and the Bay Leaf, stirring and scraping up any browned bits from the bottom of the pot. Return the chicken and any juices to the pot, nestle the pieces on top of the rice, bring everything to a gentle boil, then lower the heat, cover, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.

Rest and fluff

Take the pot off the heat and let it stand, still covered, for 5 minutes. Fluff the rice gently with a fork so the grains separate and the chicken settles into the pan juices.

Garnish and serve

Scatter the scallion and parsley over the top, then serve the galinhada hot with a little extra spoonful of the pan juices over each portion.

Ingredients

Method

For 4 servings

Adjust servings

For the chicken and rice

1 kg Bone-In Chicken Pieces, skin-on, cut into serving pieces (thighs and drumsticks)
1 juice from 1 lime of Lime Juice, juiced, for marinating
1 1/2 tsp Salt
1/2 tsp Pepper (Black)
2 tbsp Vegetable Oil
1 tbsp Annatto Powder, colorau
1 large Onion, finely chopped
4 cloves of Garlic, minced
1 Red Bell Pepper, diced
2 Tomatoes, ripe, chopped
300g Long-Grain Rice, rinsed and drained, preferably parboiled
2 Bay Leaves
600ml Chicken Stock, hot, or water

To finish

2 Scallions, thinly sliced
2 tbsp Parsley, fresh, chopped

Nutrition

Per Serving.

Calories

683 kcal

34% of Daily kcal

Protein

54 g

100% RDI

Fat

17 g

3.7g sat fat

Carbs

72 g

26% RDI

Sugar

6.6 g

13% RDI

Fiber

4.3 g

14% RDI

Salt

4.1 g

81% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B+ · 7.9 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the chicken and rice

1 kg Bone-In Chicken Pieces, skin-on, cut into serving pieces (thighs and drumsticks)
1 juice from 1 lime of Lime Juice, juiced, for marinating
1 1/2 tsp Salt
1/2 tsp Pepper (Black)
2 tbsp Vegetable Oil
1 tbsp Annatto Powder, colorau
1 large Onion, finely chopped
4 cloves of Garlic, minced
1 Red Bell Pepper, diced
2 Tomatoes, ripe, chopped
300g Long-Grain Rice, rinsed and drained, preferably parboiled
2 Bay Leaves
600ml Chicken Stock, hot, or water

To finish

2 Scallions, thinly sliced
2 tbsp Parsley, fresh, chopped

Galinhada

Method

Marinate the chicken

Prep the vegetables

Brown the chicken

Build the base

Simmer the rice

Rest and fluff

Garnish and serve

Ingredients

Method

For the chicken and rice

To finish

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the chicken and rice

To finish

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