Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 chorizo sausages, sliced
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 can chickpeas, drained and rinsed
- 2 cups cooked chicken, shredded
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until fragrant, about 2 minutes.
2. Add chopped red and green bell peppers and chorizo sausages. Cook until the chorizo is browned and the peppers are tender, about 5 minutes.
3. Pour in chicken broth and bring to a boil. Add rice, chickpeas, and shredded chicken. Stir to combine.
4. Season with smoked paprika, salt, and pepper. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
5. Remove from heat and let it sit for 5 minutes. Fluff with a fork and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 439
Fat: 18g
Carbohydrates: 39g
Protein: 29g
Sodium: 1026mg
Sugar: 4g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- Brown rice or quinoa can be used instead of white rice.
- Canned black beans or kidney beans can be used instead of chickpeas.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
- Use different types of vegetables, such as zucchini or carrots.
- Add a pinch of saffron for a more exotic flavor.
Tips and tricks:
- Use leftover cooked chicken or rotisserie chicken for a quicker preparation.
- If the rice is not cooked after 25 minutes, add a little more chicken broth and continue cooking until the rice is tender.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
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 in individual bowls and garnish with fresh parsley.
Garnishes:
- Fresh parsley or cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the rice is too dry, add a little more chicken broth or water and continue cooking until the rice is tender.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before adding it to the pot.
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 and vegetables.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese