Galinhada (Brazilian Chicken & Yellow Rice)

Name: Galinhada (Brazilian Chicken & Yellow Rice)
Total time: 1 h
Yield: 4
Cuisine: Brazilian
Ingredients: 800 g Bone-in chicken pieces; 300 g Long-grain white rice; 1 (150 g) Onion; 4 cloves (20 g) Garlic, minced; 2 (250 g) Ripe tomatoes; 1 (120 g) Red bell pepper; 5 g (1 tsp) Ground turmeric; 700 ml Chicken stock or hot water; 30 ml (2 tbsp) Olive oil; 1 (30 ml) Lime, juiced; 1 Bay leaf; 30 g Spring onions and coriander, chopped; 8 g Salt; 2 g Black pepper

The heartland's one-pot chicken rice: browned chicken and rice simmered together with tomato, peppers and turmeric until the grains turn gold and soak up every drop of the broth. Sunday food from Minas and Goiás.

Pinagmulan

Recipe ni Minas Gerais & Goiás home kitchens · 🏺 Traditional · Interior 'comida caipira' of central Brazil

Central Brazilian (Minas/Goiás) regional — Galinhada is a one-pot chicken-and-rice dish of Brazil's central interior, part of the rustic 'comida caipira' tradition of Minas Gerais and Goiás. Turmeric (or, festively, saffron) gives it its golden colour, and it is classically finished with farofa and pequi in season.

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⏱ 60 min🍽 4 na serving🔥 520 kcal🇧🇷 Brazil

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Mga hakbang

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.

💡 Mga tip

Turmeric is the everyday Brazilian colouring (açafrão-da-terra). A few threads of real saffron steeped in the hot stock make a more festive, fragrant version.
For a lazier version, use boneless thighs and cut the simmer to 15 minutes — but bone-in pieces genuinely make a richer rice.