Galinhada

Name: Galinhada
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 800 g chicken pieces; 300 g rice; 1 tsp saffron or urucum; 1 onion; 1 tomato; 1 handful cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Galinhada is a beloved dish from the heart of Brazil, particularly cherished in the regions of Goiás and Minas Gerais. Prepared with care and a generous hand, it is a celebration of local ingredients and traditional cooking methods. The dish often graces family tables, where the salt is measured by intuition and the richness of fat is embraced, creating a communal meal meant for sharing and enjoying together.

The dish offers a comforting blend of flavors, with tender chicken pieces nestled among fragrant saffron or urucum-infused rice. The addition of onions, tomatoes, and a handful of cilantro brings a fresh and vibrant touch, making each bite a delightful balance of savory and aromatic notes. Enjoyed with friends and family, Galinhada is a true testament to the warmth and generosity of Brazilian home cooking.

Ingredients

800 gchicken pieces
300 grice
1 tspsaffron or urucum
1onion
1tomato
1 handfulcilantro
to tastefine sea salt

Method

Start by patting the 800 g chicken pieces dry with paper towels. Season them generously with fine sea salt and 1 tsp of saffron or urucum, ensuring each piece is well-coated. In a large, heavy-bottomed pot or Dutch oven, heat a good amount of oil over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, skin-side down if applicable. Brown them on all sides until they develop a deep golden color, which should take about 5 to 7 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and diced tomato. Stir them into the remaining oil and chicken drippings, scraping up any browned bits from the bottom of the pot. Cook over medium heat until the onion becomes translucent and the tomato starts to break down, releasing its juices, about 5 minutes. This will create a flavorful base for the rice.
Return the browned chicken pieces to the pot, nestling them among the onion and tomato mixture. Add the 300 g of rice, stirring to coat the grains in the aromatic mixture. This step ensures the rice absorbs the flavors from the chicken and vegetables, enhancing the overall taste of the dish.
Pour enough water into the pot to cover the chicken and rice by about 1 inch. Bring the mixture to a gentle simmer over medium heat. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the galinhada to cook undisturbed until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through, about 20 to 25 minutes. The rice should be plump and slightly sticky, with a rich, savory aroma.
Once the rice is cooked, remove the lid and check the consistency of the dish. If there's too much liquid remaining, increase the heat slightly and cook uncovered for a few more minutes to reduce it. Taste the dish and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with a hint of saffron or urucum coming through.
Finally, chop a handful of cilantro and sprinkle it over the galinhada just before serving. The fresh herbs will add a burst of color and a fresh aroma to the dish. Serve the galinhada directly from the pot, inviting everyone to gather around and share this comforting, flavorful meal.