Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 red bell pepper, roasted and chopped
- 1 yellow bell pepper, roasted and chopped
- 1/2 cup pitted green olives, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Roasting pan or baking sheet
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Remove the chicken from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
6. Add the paprika and cumin and cook for another minute.
7. Add the rice and stir to coat with the spices.
8. Add the chicken broth and diced tomatoes and bring to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
10. Add the roasted peppers, olives, and reserved chicken to the pot and stir to combine.
11. Cover the pot and continue to simmer for another 10-15 minutes, or until the rice is fully cooked and the chicken is tender.
12. Season with salt and pepper to taste.
13. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 400 per serving
- Fat: 12g
- Carbohydrates: 45g
- Protein: 30g
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.
- Green olives can be substituted with black olives or capers.
Variations:
- Add diced carrots, celery, or bell peppers to the pot for extra flavor and nutrition.
- Use different spices such as turmeric, coriander, or cinnamon for a different flavor profile.
- Add a can of drained and rinsed black beans or chickpeas for extra protein and fiber.
Tips and tricks:
- To roast the peppers, place them on a baking sheet and roast in the oven for 20-25 minutes, or until the skin is charred and blistered. Let cool, then peel off the skin and chop the flesh.
- For a spicier dish, add a diced jalapeño or serrano pepper to the pot with the onion and garlic.
- To make this dish vegetarian, substitute the chicken broth with vegetable broth and omit the chicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the desired amount of Galinhada in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the Galinhada in a large serving bowl or individual bowls.
- Garnish with fresh cilantro and a sprinkle of paprika for added color and flavor.
Garnishes:
- Fresh cilantro, chopped
- Paprika
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal.
- Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Steamed broccoli or green beans
- Roasted sweet potatoes or butternut squash
Troubleshooting advice:
- If the rice is still undercooked after the recommended cooking time, add a splash of water or broth and continue to simmer until fully cooked.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
Food history:
- Galinhada is a traditional Brazilian dish made with chicken and rice. It is often served at large gatherings and celebrations.
Flavor profiles:
- This dish is savory and slightly spicy, with a hint of smokiness from the roasted peppers.
Serving suggestions:
- Serve the Galinhada family-style in a large serving bowl, or portion out into individual bowls for a more formal presentation.
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Region: Brazilian