It is just instant comfort when you cook something in a single pot. And in Brazil, Galinhada is that very dish, it is a warm combination of seasoned chicken and rice made in a slow simmer until the taste becomes universal. It is not an eye-catcher. It does not have to. It is the food that creeps up on you and gets you with spoonfuls at a time
However many ways we have Galinhada in mind: Sunday lunch with relatives, a celebration with the guests, or simply a means of stretching out a meal to feed a family, Galinhada has been applied to it. It has been taken to the homes of the neighbours, cooked at the rural celebrations, and in a million households where food is not just something to fill the belly, but food is togetherness.
A little Background
The origin of Galinhoada is with the rustic areas of Brazil, more particularly, the states of Goias and Minas Gerais, where the farm life entailed cooking with what you had, usually chicken, grown at home, rice, some vegetables, and much love. It is the type of meal that does not allow waste, but it maximises the supply of ingredients without sacrificing taste. Preparations varied as time went by, and each family had its interpretation, some adding saffron, some throwing in pequi fruit (a strong-flavoured local fruit), others keeping things really simple and allowing the chicken to stand alone
It is common to find that Galinhada is cooked during festivals, family get-together occasions or during Lent in certain areas. It is prepared all over, but wherever it is cooked, it has the warm, homey, filling comfort of the Brazilian countryside kitchens.
- 1 whole chicken (cut into medium-sized pieces) or 1kg of chicken thighs/drumsticks
- 2 cups long-grain white rice (washed and drained)
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red or yellow bell pepper, chopped
- 2 tbsp either olive oil or neutral oil
- 1 tsp. turmeric (as colour and earthy taste)
- In half a teaspoon of paprika
- 2 bay leaves
- 4 cups chicken stock (or water and 1 cube of bouillon)
- To taste, salt and pepper
- Garnish using fresh parsley or scallions
Optional: serving with lime juice or pickled chilli with a few drops
Substitute ideas:
- No fresh chicken? Use frozen, just thaw well
- No turmeric? Saffron threads (if you’re feeling fancy) or annatto will give great colour, too
- Don’t have bell peppers? Skip it or use grated carrot for sweetness
- Want a vegetarian version? Use mushrooms and veggie broth instead
When to Make Galinhada
It’s perfect for when:
- You need a meal that feeds many with little effort
- You want something hearty but simple
- You’ve got leftover chicken or rice waiting to be used
- You’re craving a dish that feels like a big, warm hug in food form
Instructions
Step 1: Pat the chicken pieces with salt, pepper, turmeric and paprika. Leave it to rest, at least 15 to 20 minutes. In case you have time, it can be an hour in the fridge
Step 2 : Place enough oil in a large pot or Dutch oven and brown the chicken on all sides. Do not rush this, because the flavor develops here. After being browned, remove and keep away
Step 3: Add in the same pot onion, garlic, tomatoes and bell pepper. Scrap them back and they soften and smell good. Those are golden in taste
Step 4 :Place the chicken inside. Pour in the rice and stir it in such a way that the rice grains are covered with oil and vegetables
Step 5 :Place the bay leaves and broth. Try the liquid and season. Bring to the boil and lower heat; put lid on and simmer 25-30 minutes
Step 6 : After the rice was cooked and the liquid absorbed, allow it to rest, away off the heat with the lid still on it and leave it to rest for 10 minutes. After that fluff with a fork
Serving Tips
Before serving, sprinkle cleaned parsley /or scallions.
- It is spicy addition with a lime wedge or chili oil drizzle.
- Complement with a plain salad, or sauteed spinach.
- Do not forget cold drink A cold serving of passion fruit juice or a Brazilian lemonade would be perfect.
Important Matters
- The browning chicken should not be overcrowded into the pot otherwise it would steam rather than get browned
- Rinse out the rice until the water becomes clear – less starch, fluffier a texture
- When the rice has begun cooking it is best not to stir the rice excessively otherwise the rice may turn mushy
- Let it rest – this is the last and the most effective step to make the tastes settle
More About Galinhada
Chicken and rice are not the only things which make Galinhada. It is that sluggard, golden lunch that takes you back to why food is important not only because of the flavor but also because of the experience it brings. It is the type of meal that you prepare not out of some need to expedite the process (as it were), but because you just want people to come and take their time and enjoy.
