Galinhada (arroz amarillo con pollo brasileño)

Toss the chicken pieces with the lime juice, half the salt, the black pepper and half the garlic. Leave to marinate 15 minutes.

Heat the oil in a wide heavy pot over medium-high. Brown the chicken pieces on all sides, 6–8 minutes total, then lift them out. They do not need to be cooked through yet.

💡 A proper brown crust here is where most of the flavour comes from — don't crowd the pot, and let each side sit still until it releases easily.

Lower the heat to medium. In the same pot, fry the onion, remaining garlic and diced pepper for 4 minutes until soft.

Add the chopped tomato and turmeric and cook 3 minutes, stirring, until the tomato softens and the pot turns deep yellow.

Stir in the rinsed rice and toast for 2 minutes so every grain is coated and glossy.

Return the chicken and any resting juices to the pot. Pour in the hot stock, add the bay leaf and remaining salt, and stir once.

Bring to a boil, then cover and cook on low for 18–20 minutes, until the rice is tender and the liquid absorbed. Resist stirring — you want distinct grains, not risotto.

💡 If it looks dry before the rice is done, add a splash of hot water down the side of the pot — never cold, which shocks the grains.

Turn off the heat and let it rest, covered, for 5 minutes.

Fluff gently with a fork, scatter the spring onions and coriander over the top, and serve with farofa and a simple vinagrete on the side.