Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais)
Galinhada Mineira is a traditional Brazilian dish from Minas Gerais, featuring rich chicken and rice flavors.
Equipment
- 5- or 6-quart Dutch oven
Ingredients
Broth
- 2 cups homemade chicken stock or low-sodium broth or water
Seasonings
- 2 teaspoons Diamond Crystal kosher salt for table salt, use half as much by volume or the same weight
- ½ teaspoon turmeric optional
- 2 teaspoons annatto powder
- 1 teaspoon sweet paprika
- Freshly ground black pepper
Chicken
- 2 ½ pounds chicken pieces such as drumsticks and/or thighs
Vegetables
- 5 medium cloves garlic very finely minced or pureed
- 1 large carrot about 9 ounces; diced
- 1 medium yellow onion about 8 ounces; diced
- ½ cup thinly sliced scallion greens dark and light green parts only
Rice and Other
- 2 cups parboiled rice washed with cold water and drained well
- 5 ounces frozen peas optional
- 5 ounces frozen corn optional
- ¼ cup canola or other neutral oil
Instructions
Cooking Steps
- In a large measuring cup, combine stock and the 2 teaspoons salt and stir until salt is dissolved. Set aside.
- Season chicken all over with salt and pepper. In a 5- or 6-quart Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning occasionally, until very well browned, about 10 minutes.
- Lower heat, stir in turmeric (if using), annatto, and paprika, followed by garlic, carrot, and onion. Season with salt, then cook, stirring and scraping any browned bits from bottom of pot, until softened, about 5 minutes.
- Stir in rice and cook until thoroughly coated in oil and seasoning and heated through, about 2 minutes.
- Add stock along with frozen peas and corn (if using), scraping down sides of pot to ensure all rice grains are submerged. Bring to a boil, then cover, reduce heat to low, and cook until liquid is absorbed and rice is just tender, about 25 minutes (or following cooking time on rice package directions).
- Remove from heat, stir in scallions, then let stand, covered, 10 minutes. Serve.
Notes
Traditionally, this dish would be made with a whole free-range country chicken (a 'galinha caipira' in Brazilian Portuguese), though dark meat like thighs and drumsticks remains more tender in a dish like this than white meat. We like using thighs and drumsticks, but feel free to use a small whole chicken or other chicken parts like bone-in breast, if that's your preference.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 45mgIron: 2mg
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