Ingredients with Measurements:
- 2 lbs bone-in chicken thighs
- 1/2 lb bacon, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In the Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Season the chicken thighs with salt and pepper and add them to the pot. Cook until browned on both sides, then remove and set aside.
4. In the same pot, sauté the onion, garlic, and bell peppers until softened, about 5 minutes.
5. Add the mushrooms and cook for another 2-3 minutes.
6. Add the rice, paprika, cumin, and chicken broth. Stir to combine.
7. Place the chicken thighs on top of the rice mixture and sprinkle the bacon on top.
8. Cover the pot with the lid and bake for 45-50 minutes, or until the rice is tender and the chicken is cooked through.
9. Let the Galinhada rest for 5 minutes before serving.
10. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 350°F
Serving size:
Serves 6
Nutritional information:
Calories per serving: 580
Fat: 23g
Carbohydrates: 53g
Protein: 38g
Sodium: 950mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Bacon can be substituted with pancetta or ham.
- Mushrooms can be substituted with zucchini or eggplant.
Variations:
- Add 1 cup of frozen peas or corn to the rice mixture before baking.
- Use different spices such as turmeric or saffron for a different flavor profile.
- Add 1 cup of diced tomatoes for a more tomato-based Galinhada.
Tips and tricks:
- To make this dish spicier, add a diced jalapeño pepper to the onion and bell pepper mixture.
- Use a meat thermometer to ensure the chicken is cooked through before serving.
- Let the Galinhada rest for 5 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Galinhada in a large serving dish with chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side of black beans and plantains for a traditional Brazilian meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Black beans
- Plantains
- Roasted vegetables
Troubleshooting advice:
- If the rice is still undercooked after the recommended cooking time, add more chicken broth and continue cooking until tender.
- If the chicken is overcooked, reduce the cooking time or cover the pot with foil to prevent it from drying out.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Galinhada is a traditional Brazilian dish that originated in the state of Minas Gerais. It is a rice-based dish that is typically made with chicken, vegetables, and spices.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve the Galinhada family-style in a large serving dish with a side of black beans and plantains.
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Region: Brazilian