Galinhada (Brazilian Chicken and Saffron Rice)

Galinhada recipe 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!

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.

1. 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.
2. Meanwhile, dice and chop the vegetables. Reserve.
3. 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
4. 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.
5. 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 
6. 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.
7. 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 comes from Brazil, specifically from the states of Minhas Gerais and Goiás. Its 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.

Galinhada Mineira vs Galinhada Goiana

 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 or their differences are 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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This Post was first published on 09/11/2012.