Galinhada: Brazilian Chicken & Rice Stew

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on
• 1 whole onion, medium
• 6 cloves garlic cloves, minced
• 1 medium carrot, cut into 1-inch rounds
• 1 stalk celery stalk, cut into 1-inch pieces
• 1.5 cups short-grain white rice
• 3 cups chicken broth
• 2 leaves bay leaves
• 8 pieces peppercorns
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Pat chicken dry with paper towels. Season all over with salt and black pepper.

2. 2

   Dice the onion into 1/2-inch pieces. Peel and mince the garlic.

3. 3

   Heat olive oil in a heavy Dutch oven or 5-quart pot over medium-high until shimmering, ~90 seconds.

4. 4

   Brown chicken skin-side down without moving, 4–5 minutes. Skin should look golden. Flip and brown 3 minutes more.

5. 5

   Remove chicken to a plate. Leave fat in the pot.

6. 6

   Add diced onion to the pot and soften, stirring occasionally, until translucent, ~4 minutes.

7. 7

   Add minced garlic and stir constantly until fragrant, about 60 seconds.

8. 8

   Add rice and stir to coat with oil for 2 minutes. You should hear it crackle slightly.

9. 9

   Pour in chicken broth, scraping up browned bits from the pot bottom with a wooden spoon.

10. 10

    Return chicken to the pot. Add carrot, celery, bay leaves, and peppercorns. Stir once.

11. 11

    Cover, bring to a simmer over medium-high, then reduce heat to medium-low. Simmer 25–30 minutes until rice is tender and liquid is absorbed.

12. 12

    Remove from heat and let rest, covered, 5 minutes. Taste and adjust salt and pepper.

13. 13

    Ladle galinhada into bowls, ensuring each gets chicken, vegetables, and broth. Serve hot.

Tools you’ll need

• 5-quart Dutch oven or heavy pot with lid
• paper towels
• knife and cutting board
• wooden spoon
• measuring cups and spoons
• ladle

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