Galinhada-style Risotto: Simple Brazilian chicken with rice
Brazilian Galinhada with chicken breast, peppers, tomatoes, and rice, seasoned with coriander, cumin, and turmeric - all in one pot.
Ingredients
- 2 chicken breasts
- 1 bell pepper
- 2 onions medium size
- 3 cloves garlic
- 250-300 g chopped tomatoes canned or fresh
- 1 spring onion
- 1 cup rice cup size approx 230ml
- 2 lemons
HERBS AND SPICES
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp ground coriander
- 1-2 tsp smoked paprika
- 2-3 tbsp parsley
- 1 tbsp chives
- 2-3 bay leaves
- 1 chicken stock cube
- olive oil for frying
OTHER
- 1 tsp saffron optional
- grated hard cheese optional
- 1/2 cup smoked bacon optional
- 2 tsp coriander leaves optional
Instructions
- Cut chicken breast or boneless thighs into small pieces. Mix with cumin, coriander, and lemon juice. Marinate in the fridge for 1 hour.
- Heat olive oil in a large pot over medium heat. Cook chopped onions for 7 minutes until softened. Turn the heat to high, add marinated chicken and peppers, and fry for 5 minutes until browned. Add minced garlic and rinsed rice, stirring for 2 minutes until rice is translucent.
- Pour in 500ml chicken broth, add chopped tomatoes, bay leaves, turmeric, cumin, coriander, and half of the parsley. Cook uncovered on low to medium heat. When half the water evaporates, add a cup of water. Repeat until rice is tender and chicken is cooked through.
- Stir in the remaining parsley and chopped spring onions. Season with black pepper and a drizzle of lemon juice. Serve hot, with optional grated cheese on top.