About the Recipe
Galinhada is a delicious traditional Brazilian dish of chicken and rice.
Hearty and comforting, this dish is easy to make and cooked in one pot.
Ingredients
Marinade
Small onion, peeled
1 - 2 cloves garlic peeled
1/4 cup fresh parsley
1/2 tablespoon ground turmeric
1/2 tablespoon apple cider vinegar
60ml olive oil.
salt and pepper to taste.
For Galinhada
750g chicken breast or skinless thighs, cut into cubes.
1/2 teaspoon olive oil.
125g calabresa sausage, sliced ( can substitue with kielbasa or chorizo)
Small onion, chopped.
Small carrot, finely diced.
60ml white wine
300ml chicken stock
1/2 cup white long grain rice, rinsed.
1 bay leaf
1 can chopped tomatoes.
Salt and pepper to taste.
Chopped parsley for garnish.
Preparation
Step 1
In a food processor, combine all the marinade ingredients and process until smooth.
Step 2
In a bowl, combine the chicken and marinade, tossing so that every piece is thoroughly coated, cover with cling film and refrigerate for at least 2 hours or overnight.
Step 3
Heat the olive oil in a large skillet or dutch oven, over a medium heat. Brown the sausage on both sides, about 5 minutes, then remove with a slotted spoon onto a plate and reserve.
Step 4
Remove the chicken from the marinade, reserving the excess marinade for later. Add the chicken to the pan, sauteing until lightly browned on all sides, about 10 minutes. Remove from pan and reserve.
Step 5
Add more oil if needed, then saute the onion and carrot until they begin to caramelize slightly about 5 minutes. Pour in the wine to deglaze the pan, scraping all the browned bits from th bottom of the pan.
Step 6
Return the chicken and sauage to the pan and pour in the chicken stock. Cover and reduce the heat to medium low. Simmer for 15 minutes.
Step 7
Add the rice, tomatoes, bay leaf, reserved marinade and salt & pepper to taste. Stir to combine. Cover and continue cooking for another 15 minutes, or until the rice is cooked. (There will still be some liquid in the pan, that is normal).
Step 8
Turn the heat of and let rest, covered for 10 minutes. Stir in fresh parsley and serve.