Dollop
Galinhada (Brazilian chicken and rice)
Brazil’s sunny one-pot chicken and turmeric rice with peppers, peas and corn, the dinner every Brazilian grandma makes on Sunday.
- 55 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.18 a serving
- 610 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb boneless chicken thighs, cut into 1-inch pieces
- 1 lime, juiced
- 4 cloves garlic, minced, divided
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1½ cups long-grain white rice
- 1 tomato, chopped
- 3 cups chicken broth
- ½ cup frozen peas
- ½ cup frozen corn
- ¼ cup fresh parsley, chopped (optional)
- 2 stalks green onions, sliced (optional)
From your pantry
- 1½ tsp salt, divided
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp paprika
Each serving has about 610 calories, 42 g protein, 74 g carbs and 15 g fat, and costs about $3.18 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No limes? Lemons work.
- No yellow onions? White onions or red onions work.
- No red bell peppers? Yellow bell peppers work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No tomatoes? Roma tomatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No frozen peas? Frozen mixed vegetables work.
- No frozen corn? Canned corn works.
- No fresh parsley? Cilantro works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the chicken with the lime juice, half the garlic, 1 teaspoon of salt and the pepper, then cover and leave it in the fridge for 10 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 10 min
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the oil in a large deep or over medium-high. the chicken 6 to 7 minutes, now and then.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Dutch oven. A Dutch oven is a heavy pot, usually enameled cast iron, with a tight-fitting lid. It holds heat evenly, so it’s great for soups, stews and anything that simmers a long time.
How you’ll know: Any large, heavy pot with a lid does the same job if you don’t have one.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 6 min 30 sec
Add the onion and bell pepper and cook 4 minutes, until soft. in the rest of the garlic, the turmeric and paprika for 1 minute.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 5 min
Add the rice and 1 to 2 minutes, until every grain is yellow and glossy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 1 min 30 sec
Add the tomato, broth and remaining ½ teaspoon of salt and .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook 18 minutes.
Low heatTimer: 18 min
Scatter the peas and corn on top, cover again, and cook 5 minutes more, until the rice is tender and the biggest piece of chicken reads 165°F.
Low heatTimer: 5 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Take it off the heat, 5 minutes, then the parsley and green onions.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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