Galinhada is a one-pot Chicken and Saffron Rice perfect for busy days because you can prepare a complete dinner in 30 minutes or less. It’s truly one of those traditional Brazilian foods that you can’t miss out on: it’s mess-free, quick and easy, and quite comforting!
Table of Contents
How to Make Galinhada (Brazilian Chicken and Saffron Rice)
There are variations of the traditional galinhada recipe. Alex Atala, the renowned Chef and owner of D.O.M (a 2-star Michelin restaurant in Sao Paulo), has their version which uses whole pieces of chicken instead of chunks. I also have my own which also uses whole pieces of chicken.
- Take the chicken thighs out of the fridge about 30 minutes before cooking to ensure even cooking. Season them with a mixture of salt, pepper, and cumin, rubbing well on both sides. Let rest at room temperature for those 30 minutes. Then, add saffron threads to the hot water and let it steep for 30 minutes.
- Meanwhile, dice and chop the vegetables. Reserve.
- Heat a large nonstick pan over medium-high heat, add 2 tablespoon of oil and sear the chicken thighs, skin side down, sear for 3-4 minutes without moving or until the skin is golden. SEE PIC. 1 Flip the chicken to the other side and cook for another 3-4 minutes. SEE PIC. 2
- Transfer the thighs to a plate and reserve. Remove excess of oil/grease (leave one tbsp). Meanwhile, add and cook the onion and bell pepper over medium heat for about 3-4 minutes, or until the onion is soft. SEE PIC. 3 Add garlic and cook for 1 minute. Then add the rice and sauté for about 1-2 minutes, stirring now and then.
- Add the wine and let almost evaporate (about 2 minutes). Stir in the steeped saffron, the broth, the tomato paste, and the bay leaf. SEE PIC. 4 Transfer the chicken back to the pan, nestling them on top of the rice. Let it come to a boil. SEE PIC. 5
- Then cover the pan with a lid and let cook over medium heat for 10-15 minutes or until chicken is cooked and rice is al dente. The rice will absorb the liquids. About 3 minutes before the end of this cooking time, add the diced tomatoes and the peas, cover, and let it cook.
- Right before serving, squeeze lemon over the thighs and add the chopped herb. SEE PIC. 6
Instant Pot/Pressure Cooker Galinhada
- To make it in the Instant Pot or pressure cooker, follow steps 1 and 2 above. Then, press the sauté button and let it heat for about 5 minutes. Add the 2 tablespoon of oil and sear the chicken according to step 3.
- Follow steps 4 and 5. Then, cancel the sauté function, lock the lid of the IP or PC, and turn the valve. Pressure cook on High for 10 minutes and then let the pressure escape using natural release (about 10 minutes).
- Add chopped tomatoes and cooked peas (you may cook them in the microwave). Follow step 7.
- Curious about how does a pressure cooker work? Get our cooking time charts!
What’s Galinhada?
Galinhada (pronunciation: gah-leen-YA-dah) is an authentic Brazilian dish. The term comes from ‘galinha’ which means chicken.
But the dish itself also calls for saffron rice and vegetables. It’s a gluten-free dish as well as one of those great one-pot meals.
There are at least 2 well-known versions:
1. Galinhada Mineira, typical of the state of Minas Gerais in southeastern Brazil;
2. Galinhada Goiana, a dish from the Midwestern state of Goiás.
Like many Brazilian dishes, it contains rice and can be accompanied by black beans, which together are staples in Brazilian cuisine.
Galinhada Origin
Like many other Brazilian food recipes, galinhada's origin is deeply rooted in the origin of Brazilian cuisine itself.
If you don’t know, Brazilian cuisine has at its root Portuguese, African, and Indigenous influences.
The Portuguese cultural and culinary influence is unique to Brazil and distinguishes it from other Latin cultures, most of which were influenced by Spain as the colonial power.
This was further strengthened by the fact that Brazil was the only colony in the Americas where the ruling European monarch actually transferred the residence of the royal court to the New World.
Also, Brazil’s immense size (by far the largest and most populous Latin American country) and varied terrain and climate has permitted the development of a number of diverse and rich regional cuisines. These vary from one region to the next based on which food ingredients are well adapted to that region, and also according to which group had a predominant influence in that particular area.
That is the reason why galinhada mineira and goiana have some different ingredients that set them apart.
However, locals believe that Portuguese descendants who worked as slaves and precious metal hunters, known as bandeirantes, used to prepare a stew of rice and chicken for themselves in the 17th-century.
Because of their work routes, which crossed the states of São Paulo, Minas Gerais, and Goiás, galinhada became a well-known dish in the Southeastern and Midwest regions of Brazil.
Note that galinhada is similar to the Spanish dish arroz con pollo.
Types of Galinhada
There are 2 types of galinhada. They are both made with common ingredients such as rice, chicken, saffron, and vegetables. But a few things that set them apart, as follows:
- Galinhada mineira: usually prepared with chunks of chicken and so it is faster to make.
- Galinhada goiana: often made with whole pieces of chicken such as thighs and/or drumsticks – because of that, it takes more time to marinate and cook. But most of all, it has 2 ingredients that the galinhada mineira doesn’t have: guariroba (a sour heart of palm) and pequi (a fruit with a strong taste, native to the Brazilian savanna or cerrado).
Our recipe is for galinhada mineira, but is prepared with bone-in chicken thighs so you can have a little of both versions. It’s also one of those easy Brazilian recipes that you will want to try!
How to Dissolve Saffron to Make Saffron Rice
To draw out an orange color and its even distribution throughout the dish, steep 4 to 5 saffron threads in a warm liquid for about 30 minutes before using. It can be preferably water or stock, milk, or white wine. This process is known as blooming and will release its earthy, sweet, and floral taste.
Tips for Success
- To ensure even cooking, take the chicken thighs out of the fridge about 30 minutes before cooking. We recommend the same to our baked chicken thighs and air fryer chicken thighs!
- Use high-quality saffron threads. There are different types of saffron: Spanish, Indian, Afghan, etc. There are 2 things to look for: 1. Color: High-quality saffron has a deep red color, without many yellow styles; 2. Flavor: cheap saffron tastes bitter, metallic, or plastic instead of earthy, floral, and sweet. If you can’t find saffron threads, you may use about ½ teaspoon of turmeric powder or annatto, known as ‘poor man’s saffron.’ Dilute in hot water but be aware that the flavor won’t be the same!
- Rice: Parboiled long-grain white rice is a staple in Brazilian cuisine. This is the rice that we use to make our galinhada recipe because it cooks faster, in about 15 minutes. This is the best option if you are making the dish with chunks of chicken. But since we are using bone-in chicken thighs, you may use either long-grain rice or choose short-grain rice instead. If you prefer short-grain rice, for each 1 cup of rice add ¼ cup extra of liquid.
Make-ahead and Storage
You can make galinhada 3-4 days ahead and store in an airtight container in the fridge. It’s one of those easy freezer meals – this means you can freeze this rice and chicken for up to one month.
Other Traditional Brazilian Chicken Recipes
- Coxinha (Brazilian Chicken Fritters)
- Brazilian Fried Chicken Bites (Frango a Passarinho)
- Brazilian Chicken Salad (Salpicão de Frango)
- Chicken Panquecas (Brazilian Chicken Enchiladas)
- Brazilian Chicken Pot Pie (Empadão de Frango)
- Escondidinho de Frango (Brazilian Chicken Shepherd’s Pie)
PIN & ENJOY!
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Galinhada (Brazilian Chicken and Saffron Rice)
Equipment
- pan
- stove
- cutting board
- knife
Ingredients
- 2 lbs boneless skinless chicken thighs about 4-5 thighs (or skin-on, bone-in if you prefer)
- 2 teaspoons salt
- ½ teaspoon black ground pepper
- ½ teaspoon ground cumin
- ½ cup hot water
- 5 saffron threads
- 2 tablespoon olive oil
- 1 small white onion small diced
- 1 large green bell pepper small diced
- 4 cloves garlic minced
- 2 cups parboiled white rice long-grain
- ½ cup white wine
- 3 cups chicken broth
- 1 teaspoon tomato paste
- 1 bay leaf
- 3 large diced tomatoes skin and seeds removed (or about 1 cup canned diced tomatoes, drained)
- ¾ cup fresh or frozen peas
- ½ lemon
- 2 tablespoon green onions chopped
Instructions
- Take the chicken thighs out of the fridge about 30 minutes before cooking to ensure even cooking. Season them with a mixture of salt, pepper, and cumin, rubbing well on both sides. Let rest at room temperature for those 30 minutes. Then, add saffron threads to the hot water and let it steep for 30 minutes.
- Meanwhile, dice and chop the vegetables. Reserve. Heat a large nonstick pan over medium-high heat, add 2 tablespoon of oil and sear the chicken thighs, skin side down (or top of the thighs side down), for 3-4 minutes without moving or until skin is golden. Flip chicken to the other side and cook for another 3-4 minutes.
- Transfer thighs to a plate and reserve. Remove excess oil/grease (leave about 1 tbsp). Meanwhile, add and cook the onion and bell pepper over medium heat for about 3-4 minutes, or until onion is soft. Add garlic and cook for 1 minute. Then add the rice and sauté for about 1-2 minutes, stirring every now and then.
- Add the wine and let almost evaporate about 2 minutes. Stir in the steeped saffron, the broth, the tomato paste, and the bay leaf. Transfer the chicken back to the pan, nestling them on top of the rice. Let come to a boil!
- Then cover the pan with a lid and let cook over medium heat for 10-15 minutes or until chicken is cooked and rice is al dente. The rice will absorb the liquids. About 3 minutes before the end of this cooking time, add the diced tomatoes and the peas, cover, and let it cook. Right before serving, squeeze lemon over the thighs and add the chopped herb.
- OPTIONAL: Before adding the lemon juice and herbs, you may brush the top of the chicken thighs with a hint of honey and broil for a couple of minutes if desired.
Recipe Video
Recipe Notes
- To make in the Instant Pot or pressure cooker, follow steps 1 and 2 above. Then, press the sauté button and let it heat for about 5 minutes. Add the 2 tablespoon of oil and sear the chicken according to step 2.
- Follow steps 3 and 4. Then, cancel the sauté function, lock the lid of the IP or PC, and turn the valve. Pressure cook on High for 10 minutes and then let the pressure naturally release (about 10 minutes).
- Add chopped tomatoes and cooked peas (you may cook them in the microwave). Squeeze lemon over the thighs and add the chopped herb.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This Post was first published on 09/11/2012.
Ellen says
Hi. I'd like to use brown rice, which normally takes around 40 minutes to cook. Do you suggest I pre-cook it?
Denise Browning says
Hi Ellen! Yes if you are using brown rice, you should partially cook it before adding to the pan. For example, if it takes 40 minutes for the brown rice to cook and only 15 minutes for the white rice, then pre-cook your brown rice for 25 minutes before adding to the pan and then finish cooking it there with the chicken for 15 minutes more.
Ellen says
Thank you!
Azuki says
I made it and it's quite delicious. We don't like parboiled rice, so we use regular rice and simply add the chicken back in at a later time to avoid overcooking.
BTW is there a defining difference between this and the Cuban arroz con pollo?
Denise Browning says
Hi Azuki! There is a difference between Brazilian arroz con pollo and the Colombian arroz con pollo. They don't use necessarily the same vegetables. Plus. the Brazilian arroz con pollo uses real safron while the Colombian uses achiote or a seasoning called sazon con azafran (not real saffron). These are differnet spices. I am not sure about the Cuban arroz con pollo unfortunately!
Kimberly says
In the ingredient list it says skinless chicken thighs but in the instructions it says skin side down & until the skin is golden brown. So should it be skinless or skin on?
Denise Browning says
Hi Kimberly! I have just amended the recipe to include bone-in, skin-on chicken thights in the ingredients and also in the recipe instructions. If you decide to make this galinhada with skinless chicken thighs, place the top of the thighs side down as you would do with skin-on thighs. Of course, because it is skinless it will be less golden than if it had the skin-on yet it will be less fatty. This recipe works well with both skin-on and skinless chicken thighs.
Brett says
Saffron Threads are listed twice (5 threads and 1 Tbsp) in the ingredient list and it's confusing. If I'm reading the steps correctly, the only place they're used is the 5 threads into the hot water. Is that correct?
Denise Browning says
Hi Brett! I apologize for the inconvenience. I have just corrected the ingredient list and left only the 5 saffron threads. One tbsp would have been too much and ruined the dish. Thank you for calling out the duplicate ingredient. And yes, you are correct! The only place in the instructions that we called out for saffron was for the 5 threads. I hope you make the dish and enjoy it.
Karen (Back Road Journal) says
Denise, this reminds me of Arroz con Pollo but probably a little more flavorful.
Raymund says
Ohhh that glaze on the chicken looks so inviting
Denise Browning says
Thank you! Galinahda is a very traditional Brazilian dish from the state of Minas Gerais. It is a quick, easy and nutritious one-pot meal made with saffron rice, vegetables, and chicken. It is like an arroz con pollo.
Aarthi | Prepbowls says
These look so colorful, love that it is a one pot recipe. This reminds me of the Indian style biriyani. I am sure the saffron gives an exotic flavors to the dish, yeah! thanks so much, for giving the instruction to cook in the instant pot .
John / Kitchen Riffs says
I love one-pot meals! Usually easy to make, and always less mess. This looks SO good -- loads of flavor. Love the rice in it! And the chicken too, of course. 🙂
Denise Browning says
Galinhada makes a hearty and healthy family meal.
Maria Alicia says
Just made this for lunch, used saffron powder as I did not have saffron threads, it was absolutely delicious, exquisite!!!! My husband is not a big fan of peas so only used half a cup. Thank you very much for sharing this wonderful recipe!!!
Denise Browning says
Hi Maria! I am so glad to hear that you and your husband enjoyed our galinhada or Brazilian saffron rice. It is indeed a comforting dish and a complete one with rice, chicken and vegetables.
Brad says
I just realized that this recipe calls for 1Tbsp of saffron threads which I am certain is incorrect as that is over 2g of saffron threads which would absolutely kill the taste of the dish and borderlines a medical dosage of saffron.
Did you perhaps mean 1tsp which would be roughly six strands and would be more fitting for this dish?
Denise Browning says
Hi Brad! You are right. I apologize for the typo. I know saffron is quite expensive. You can use 1/2 to 1 tsp of saffron instead -- unless you are using achiote powder which is not the same but some who don't have or can't afford saffron may use as a replacement (mostly for color purposes although it doesn't convey the same flavor).
Paige says
Can I use tumeric instead of saffron? (Gasp!)
Denise Browning says
Hi, Page!!! Yes, you can use turmeric instead. Just go easy with it. Of course, the color will be similar but the taste won't be quite the same. Enjoy!
Deborah says
Olá, Denise, adoro galinhada e preparo em casa meu "arroz de braga", muito parecido tb. Te convido a preparar esse meu!
Parabéns pelo seu blog. Gostaria de saber qual equipamento você usa para fotografar suas delícias! A qualidade esta perfeita.
Bjs
Denise Browning says
Olá, Deborah! Bem-vinda a FBTY!
Eu uso uma camera profissional a Nikon D7000 com lentes Macro. Fico feliz em saber que você gosta da qualidade das minhas fotos. Um bom fim de semana pra você e sua família!
Calvin says
Just tried pequi fruit for the first time at Silva's; I am still looking for a way to describe it. Lily liked but my youngest different. What is this most closely related to?
Denise Browning says
Welcome to FBTY, Calvin! Unfortunately, I do not know any other fruit similar/related to pequi. In the US, its pulp is commercialized as a preserve under the brand Cerrado Goiano . It is very popular in Midwest Brazil (region). There are famous dishes made with it such as chicken with pequi and also rice with pequi. Although my galinhada recipe does not take pequi because it is a typical dish from Minas gerais, you can adapt the recipe and make a galinhada goiana with pequi. Skip the saffron and peas, and use pequi pulp. Wishing you a great day!
Denise says
I have some leftover saffron rice in the frig that needs used. I now know what's for dinner! Thanks for sharing.
Denise Browning says
Hi, Denise!
I hope you enjoy my Brazilian saffron rice w/ chicken recipe...Thanks for stopping by and have a great dinner!!!
Ryan says
Thank you will try and cook this Dish [Saffron Rice] for my Wife Family wish me luck lol
Denise Browning says
Hi, Ryan! This is an easy-to-cook dish. Don't worry about it. 🙂 If your wife's family is not a big fan of peas (like my husband), I advice you to add only 1 cup of cooked peas to this dish instead of 12 oz. You can also adjust the amount of salt. Since my husband has high blood pressure, I cook with less salt than the usual amount. Serve it with a fresh salad and a good chardonnay. Good luck and thanks for stopping by. If you have any questions, please contact me. I'd be glad to help you.
Tracie says
How do you "parboil" rice? Are you referring to cooked rice or partially cooked rice? Thanks
Denise Browning says
Hi, Tracie! The parboiled rice (It means "partially cooked") is available in supermarkets under the name PARBOILED RICE. It is the best to use in this recipe in order to avoiding overcook the chicken. Thank you for the question. If you have any other question, please let me know. xx
Tracie says
Thanks for the response. I tried it two nights ago but had to resort to using regular rice. I have a newborn and toddler at home so I had to use what I had in my pantry. I just pulled the chicken out and added it later after the rice has cooked a bit. I'll have to try it again with the parboiled rice. Thanks.
Denise Browning says
Tracie:
I do understand it! I was in the same situation a few years ago. 🙂 How did you your Saffron Rice with Chicken turned out? xx