Galinhada Mineira
A rustic Brazilian chicken and rice braise from Minas Gerais, where tender chicken simmers with rice, aromatics, and broth in one pot until golden and fragrant. Comfort food at its most straightforward.
- Total time
- 35 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lb chicken thighs, bone-in and skin-on
- 1 whole yellow onion, medium
- 3 whole garlic cloves
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tbsp fresh parsley or cilantro, chopped
Instructions
- 1
Pat the chicken dry with paper towels so the skin can brown. This removes surface moisture and helps it crisp in the pot.
- 2
Peel the onion and cut it lengthwise in half from root to tip, then cut each half crosswise into 1/2-inch-thick slices.
- 3
Crush the garlic cloves by placing them on the cutting board, laying the flat side of a knife over each one, and pressing down firmly with the heel of your hand until the skin splits.
- 4
Place a large heavy pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and wait until it shimmers and glides quickly when you tilt the pot, about 90 seconds.
- 5
Working in batches if needed, place the chicken skin-side down in the hot oil. Cook without moving for 4–5 minutes until the skin is golden brown and releases easily from the pot.
- 6
Flip each piece skin-side up and cook for another 2–3 minutes. The bottom should now be deep golden. Transfer the chicken to a plate.
- 7
Add the onion slices to the same pot and stir frequently over medium-high heat for 3 minutes until the edges turn light golden.
- 8
Add the crushed garlic cloves and stir constantly for 30 seconds until the air smells strongly fragrant, like cooked garlic.
- 9
Pour in 3 cups of chicken broth and scrape the bottom of the pot with a wooden spoon to release any stuck-on brown bits, about 30 seconds.
- 10
Add 1.5 cups of rice and stir briefly until the grains are just coated with broth. Do not stir again after this point.
- 11
Nestle the cooked chicken pieces into the rice mixture, skin-side facing up. Cover the pot with a tight-fitting lid.
- 12
Reduce the heat to low and cook covered for 18–20 minutes. The rice will absorb the liquid and the kitchen will smell rich and savory. Do not lift the lid.
- 13
Remove the lid. If the rice is tender and no liquid remains, the dish is done. If liquid is still visible, cover and cook for 2 more minutes.
- 14
Scatter the chopped fresh parsley or cilantro over the top of the pot and serve directly from the pot into shallow bowls.
Tools you’ll need
- large heavy pot or Dutch oven with tight-fitting lid
- paper towels
- cutting board
- chef's knife
- wooden spoon
- plate
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