the classic recipe
Brazilian chicken and rice (galinhada)
Galinhada is farmhouse cooking from the Brazilian heartland — saffron-yellow rice with every grain distinct, bone-in chicken so tender it falls apart, caramelized onion and tomato still visible in every spoonful, and a shower of fresh herbs on top. It smells like a grandmother's kitchen. Served straight from the iron pot, generous and unfussy. Sunday lunch from the farm became a Brazilian urban tradition.
yields 6 servings·859 kcal per serving·cuisine Brazilian
The traditional recipe
Instructions
Season the chicken pieces (skin-on, bone-in thighs and drumsticks) with salt, black pepper, crushed garlic, turmeric, annatto powder and 2 tablespoons of white vinegar. Mix well and marinate for at least 30 minutes (ideally 1 hour, refrigerated).
Heat the oil in a large heavy-bottomed or cast-iron pot over medium-high heat. Place the chicken pieces skin-side down and sear without moving for 5 to 7 minutes, until the skin is golden and crisp. Flip and brown the other side for 3 more minutes. Set the chicken aside in a bowl.
In the same pot with the chicken fat, lower the heat to medium. Sauté the diced onion until softened and lightly golden, about 4 minutes. Add the remaining garlic and the green bell pepper and cook for 2 more minutes.
Add the diced tomato and stir for 2 to 3 minutes until it starts to break down. Add the remaining turmeric (if not all used in the marinade), annatto, bay leaves, and red pepper flakes to taste. Stir for 1 minute to bloom the color and aroma.
Add the raw rice (rinsed and drained) to the pot and stir for 2 minutes, coating every grain in the sofrito and spices.
Return the seared chicken pieces to the pot, nestling them over the rice. Pour in the hot chicken broth (approximately 1,200 ml — about 2.5 parts liquid to 1 part rice). Taste and adjust salt.
Once boiling, reduce heat to the lowest setting and cover the pot. Cook for 18 to 20 minutes without lifting the lid or stirring, until the rice has absorbed most of the liquid and the grains are tender but separate.
Turn off the heat. Scatter the fresh chopped parsley and chives over the top, cover again, and let rest for 5 minutes before serving — the steam finishes the cook and perfumes the rice. Serve directly from the pot.