Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup long-grain white rice
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with a lid
Step-by-Step Instructions:
1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
3. Add the rice, coconut milk, chicken broth, cumin, paprika, salt, and black pepper to the pot. Stir to combine.
4. Return the chicken to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
6. Remove the pot from the heat and let it sit, covered, for 5 minutes.
7. Fluff the rice with a fork and serve with lime wedges and chopped cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken, then low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 26g
Carbohydrates: 33g
Protein: 29g
Sodium: 970mg
Sugar: 3g
Fiber: 2g
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.
- Red and green bell peppers can be substituted with any color bell pepper or jalapeño peppers for extra heat.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
- Add sliced sausage or chorizo for a smoky flavor.
- Use shrimp instead of chicken for a seafood twist.
Tips and Tricks:
- Use boneless, skinless chicken thighs for a quicker cooking time and easier preparation.
- Be sure to fluff the rice with a fork after cooking to prevent clumping.
- Adjust the amount of salt and pepper to taste.
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 a large bowl or individual bowls, garnished with lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
- Serve with a side of black beans or refried beans.
- Serve with a side of roasted vegetables or a salad.
Suggested Side Dishes:
- Black beans or refried beans
- Roasted vegetables or salad
Troubleshooting Advice:
- If the rice is still undercooked after the liquid has been absorbed, add a little more chicken broth or water and continue cooking until the rice is tender.
Food Safety Advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
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:
This dish has a rich and creamy coconut flavor with a hint of lime and spices.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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Region: Brazilian