Latin American & Caribbean · Lunch · Dinner
Galinhada (Brazilian Turmeric Chicken and Rice)
Galinhada
A golden one-pot dish from central Brazil: tender chicken pieces simmered with rice, garlic, tomato and bright turmeric, finished with a fresh handful of parsley and spring onion. This lighter version uses skinless thighs, little oil and extra vegetables.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 55% · Fat 17% · Protein 28%
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Ingredients
For 4 servings- 600 g (about 6 thighs)Boneless skinless chicken thighs, cut into bite-size pieces
- 2 tbsp30 gLime juice
- 4 cloves12 gGarlic, minced
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 1 tbsp13 gOlive oil
- 1 medium150 gOnion, finely chopped
- 1 medium120 gRed bell pepper, diced
- 2 medium240 gTomatoes, seeded and chopped
- 2 tsp6 gGround turmeric
- 1 1/2 cups280 gLong-grain white rice, rinsed
- 4 cups950 gHot water
- 1 cup140 gFrozen sweet corn
- 1/2 cup15 gFresh parsley, chopped
- 3 stalks30 gSpring onions, sliced
Steps
- 1
In a bowl, toss the chicken with the lime juice, half the garlic, half the salt and the black pepper.
- 2
Leave the chicken to marinate for 15 minutes while you chop the vegetables.
- 3
Heat the olive oil in a large heavy pot over medium-high heat.
- 4
Add the chicken and brown it on all sides, about 8 minutes, stirring now and then.
- 5
Add the onion and bell pepper and cook for 4 minutes until softened.
- 6
Stir in the remaining garlic and the turmeric and cook for 1 minute until fragrant.
- 7
Add the tomatoes and cook for 3 minutes until they start to break down.
- 8
Stir in the rinsed rice and toast it with the chicken and vegetables for 1 minute.
- 9
Pour in the hot water, add the remaining salt and bring to a boil.
- 10
Cover, lower the heat and simmer for 15 minutes.
- 11
Stir in the corn, cover again and cook for 5 more minutes until the rice is tender and the mixture is moist but not soupy; check the chicken reaches 74 °C / 165 °F.
- 12
Take the pot off the heat and let it rest, covered, for 5 minutes.
- 13
Fold in the parsley and spring onions just before serving.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken breast instead of thighs for a leaner cut, adding it a few minutes later so it stays juicy.
- Replace the chicken with 2 cans of drained chickpeas, stirred in with the rice, for a vegan version.
- Swap the fresh tomatoes for 1 cup of canned chopped tomatoes if good fresh ones are hard to find.
- Use fresh coriander (cilantro) instead of parsley for a brighter, more herby finish.
Storage
Cool and refrigerate leftovers within 2 hours in a shallow airtight container and eat within 3 to 4 days. Reheat with a splash of water until steaming hot all the way through, and add fresh herbs after reheating.
Make ahead
Chop the onion, pepper, tomatoes and garlic up to a day ahead and keep them covered in the fridge. You can also marinate the chicken in the fridge for up to a few hours before cooking.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (648 g) | Per 100 g | |
|---|---|---|
| Calories | 546 kcal | 84 kcal |
| Protein | 37.5 g | 5.8 g |
| Carbohydrates | 74.5 g | 11.5 g |
| of which sugars | 5.8 g | 0.9 g |
| Fiber | 4.4 g | 0.7 g |
| Fat | 10.5 g | 1.6 g |
| of which saturated | 2.4 g | 0.4 g |
| Sodium | 749 mg | 116 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
