GalinhadaSaffron Chicken Rice

A one-pot festive dish.

• 8 servings (280 g each)
• Cook 20 mins
• Sudeste / Centro-Oeste

Galinhada is a classic one-pot Brazilian chicken and rice dish popular in Minas Gerais and Goiás. Bone-in chicken pieces marinate and brown before simmering alongside rice infused with turmeric/Brazilian saffron (açafrão da terra), annatto (colorau), aromatic vegetables, and herbs.

Ingredients

• •1.0 kg Bone-In Chicken (Thighs & Legs) — Primary Browned Protein Base
• •400 g Long-Grain White Rice — One-Pot Starch Base
• •8 g Ground Turmeric / Native Saffron — Yellow Color & Warm Spice
• •5 g Annatto Powder (Colorau) — Red Color Accent
• •850 ml Hot Chicken Broth or Water — Cooking Hydration Liquid
• •150 g Yellow Onion (Diced) — Aromatic Base
• •20 g Fresh Garlic (Minced) — Aromatic Base
• •100 g Diced Bell Peppers (Red & Green) — Sweet Vegetable Accent
• •30 ml Neutral Cooking Oil — Sautéing Fat
• •30 g Fresh Parsley & Scallions — Herbal Finish
• •12 g Fine Sea Salt & Black Pepper — Seasoning

Method

1. Season chicken piecesSeason chicken pieces with garlic, lime juice, annatto, salt, and black pepper, resting for 30 minutes
2. Heat oil inHeat oil in a deep Dutch oven over medium-high heat
3. Add chicken piecesAdd chicken pieces skin-side down and brown for 12 minutes, turning to sear all sides; transfer chicken to a plate
4. In the renderedIn the rendered chicken fat, sauté onions, garlic, and diced bell peppers for 4 minutes
5. Stir in dryStir in dry rice and ground turmeric, tossing for 2 minutes to toast the grains
6. Return browned chickenReturn browned chicken pieces to the pot, nestling them into the rice
7. Pour in hotPour in hot chicken broth, bring to a boil (100°C), then reduce heat to low (85°C)
8. Cover and cookCover and cook for 18 to 20 minutes until liquid is absorbed and rice is tender
9. Turn off heatTurn off heat, rest covered for 5 minutes, garnish with scallions and parsley, and fluff rice gently with a fork

Questions