50 Easy Brazilian Recipes You Must Try

Name: 50 Easy Brazilian Recipes You Must Try
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 5 people
Ingredients: 2 lbs boneless skinless chicken thighs; 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; 1 large green bell pepper; 4 cloves garlic; 2 cups parboiled white rice; ½ cup white wine; 3 cups chicken broth; 1 teaspoon tomato paste; 1 bay leaf; 3 large diced tomatoes; ¾ cup fresh or frozen peas; ½ lemon; 2 tablespoon green onions

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings
5 people
Calories
618 kcal
Course
Main Course
Cuisine
Brazilian

50 Easy Brazilian Recipes You Must Try

Soren Pugh

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Get these 50 easy Brazilian recipes you must try, including healthy and indulgent dishes that will make your mouth water. All ingredients are widely available!

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Ingredients

Servings

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

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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.

Notes

Instant Pot/Pressure Cooker Galinhada
queeze lemon over the thighs and add the chopped herb.
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 it for up to one month.
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 Information

Show Details

Calories 618kcal (31%) Carbohydrates 72g (24%) Protein 44g (88%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 172mg (57%) Sodium 1632mg (68%) Potassium 998mg (29%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 955IU (19%) Vitamin C 57mg (63%) Calcium 75mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 618 kcal

% Daily Value*

Calories	618kcal	31%
Carbohydrates	72g	24%
Protein	44g	88%
Fat	14g	22%
Saturated Fat	3g	15%
Cholesterol	172mg	57%
Sodium	1632mg	68%
Potassium	998mg	21%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	955IU	19%
Vitamin C	57mg	63%
Calcium	75mg	8%
Iron	3mg	17%