Description
Galinhada is a Brazilian stew made with rice and chicken. It is a popular dish throughout Brazil, especially during special occasions and festivities. The name of the dish is derived from the Portuguese word galinha, meaning chicken. It is the Brazilian version of arroz con pollo and is a delicious one-skillet meal.
Ingredients:
6 bone-in chicken thighs
1/4 cup freshly squeezed lemon juice
1 teaspoon Ground Cumin
Kosher Flake Sea Salt and fresh Ground pepper
3 tablespoons Extra Virgin Olive Oil, plus extra
1 large yellow onion, diced
1 large green bell pepper, diced
3 medium garlic cloves, minced fine
1 tablespoon tomato paste
1 1/2 cups uncooked long-grain white rice
a small pinch of Spanish Saffron threads
1 teaspoon California Super Red Sweet Paprika
1 Hand Selected Turkish Bay Leaf
3 cups chicken stock
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup freshly chopped parsley
Directions:
Mix the lemon juice, cumin, 1 tsp salt, and 1/2 tsp pepper in a 9x13 baking dish. Add the chicken thighs to the dish and flip several times to coat in the lemon juice and spices. Cover and refrigerate for 2 hours.
Heat the oil in a large deep sided sauté pan over medium-high heat. Add 3 of the chicken thighs to the pan and cook until well browned, about 4 minutes per side. Transfer seared chicken to a plate and sear the remaining chicken thighs adding more oil if necessary. When those thighs are seared transfer them to the plate with the others.
Discard all but about 1 tsp of oil from the pan and keep over medium-high heat. Add the onion, bell pepper, and garlic to the pan and cook, stirring often, until vegetables are softened, about 5 minutes.
Stir in the tomato paste, rice, saffron, paprika, bay leaf, 1/2 tsp salt, and 1/4 tsp pepper, stir while cooking about 1 minute. Add the chicken stock and using a wooden spoon scrape the bottom of the pan to release any stuck on bits.
Return the chicken to the pan skin-side up and bring to a boil. When it begins to boil cover the pan and reduce the heat to low, simmer 25 minutes, without removing the lid.
Uncover the pan and transfer the chicken thighs to a plate. Stir the peas and corn in with the rice and cook until heated through. Season with salt and pepper to taste.
Spoon the rice mixture onto a serving platter and place chicken thighs on top. Sprinkle with the freshly chopped parsley.