Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 1/2 cup unsalted cashews
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, and bell peppers to the pot and sauté until softened, about 5 minutes.
4. Add the rice, cumin, paprika, salt, and pepper to the pot and stir until the rice is coated with the spices.
5. Add the chicken broth and coconut milk to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
8. Stir in the cashews and cooked chicken.
9. Serve hot.
Preparation time is 15 minutes and cooking time is 30 minutes.
5. Temperature: No specific temperature required.
Serving size: This recipe serves 4-6 people.
Nutritional information:
- Calories: 540
- Fat: 29g
- Carbohydrates: 44g
- Protein: 30g
- Fiber: 3g
- Sugar: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Long-grain white rice can be substituted with brown rice or quinoa.
- Chicken broth can be substituted with vegetable broth or water.
- Unsalted cashews can be substituted with salted cashews or peanuts.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
- Add chopped cilantro or parsley for a fresh herb flavor.
- Add diced potatoes or sweet potatoes for a heartier dish.
- Add shrimp or sausage for a seafood or meat variation.
Tips and tricks:
- Toast the cashews in a dry pan over medium heat for a few minutes before adding them to the dish for a nuttier flavor.
- Use a Dutch oven or heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Add more chicken broth or coconut milk if the rice is not fully cooked after 25 minutes.
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 with a sprinkle of chopped cilantro or parsley on top.
Garnishes:
- Chopped cilantro or parsley
- Sliced green onions
- Lime wedges
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad with vinaigrette dressing
Troubleshooting advice:
- If the rice is still undercooked after 25 minutes, add more liquid and continue to simmer until fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before adding it back 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 various vegetables and spices.
Flavor profiles:
- This dish has a creamy and slightly sweet flavor from the coconut milk and cashews, with a hint of spice from the cumin and paprika.
Serving suggestions:
- Serve with a side of crusty bread or cornbread for a complete meal.
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Region: Brazilian