Continental Recipe

How To Prepare Brazilian Galinhada

1 Mins read

How To Prepare Brazilian Galinhada

Galinhada is a Brazilian stew made with rice and chicken. It is a popular dish throughout Brazil, especially in the states of Goiás and Minas Gerais, during special occasions and festivities. The name of the dish is derived from the Portuguese word galinha, meaning chicken.

 

RECIPE INGREDIENTS

FOR THE MARINADE:

1 onion, peeled

3 garlic cloves, peeled

½ cup fresh parsley

1 tablespoon ground turmeric

1 tablespoon apple cider vinegar

½ cup olive oil

Salt and freshly ground pepper, to taste

FOR THE GALINHADA:

1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces

1 teaspoon olive oil

2 (aprox. 4 ounces) calabresa sausages, sliced (substitute for kielbasa or chorizo)

1 onion, chopped

1 large carrot, finely diced

½ cup white wine

2 ½ cups chicken broth

1 cup white long-grain rice, rinsed

2 bay leaves

2 Roma tomatoes, chopped

Salt and freshly ground pepper, to taste

1/4 cup chopped parsley

 

 

DIRECTIONS ON HOW TO PREPARE BRAZILIAN GALINHADA

MAKING THE MARINADE:

In a food processor, combine all the marinade ingredients and process until smooth.

MAKING THE GALINHADA:

In a bowl, combine the chicken and marinade, tossing so every piece is thoroughly coated. Cover with plastic or foil and refrigerate for at least 2 hours (or overnight).

Heat the olive oil in a large pot or Dutch Oven, over medium heat. Brown the sausage on both sides, about 5 minutes. Then, remove with a slotted spoon into a plate and reserve.

Remove the chicken from the marinade, reserving the excess marinade for later. Add the chicken to the pot, sautéing until lightly browned on all sides, about 10 minutes. Remove from the pot and reserve.

Add more oil if needed, then sauté the onion and carrot until they begin to caramelize slightly, about 5 minutes.

Pour in the wine to deglaze the pan, scraping all the browned bits from the bottom of the pot.

Return the chicken and sausage to the pot, and pour in the chicken broth. Cover and reduce the heat to medium low. Simmer for 15 minutes.

Add the rice, tomatoes, bay leaves, reserved marinade and a pinch of salt and pepper. Stir to combine. Cover and continue cooking for another 15 minutes, or until the rice is cooked. There will still be some liquid in the pot, that is normal.

Turn the heat off and let the Galinhada rest, covered, for 10 minutes.

Stir in the fresh parsley and serve!

 

HERE ARE MORE RECIPES

BRAZILIAN BARREADO RECIPE

 

 

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