Galinhada
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Additional Time
2 hrs
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Total Time
3 hrs 15 mins
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Servings
6
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Calories
497 kcal
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Course
Main Course
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Cuisine
Brazilian
Galinhada
Report
Galinhada is a delicious traditional Brazilian dish of chicken and rice. Hearty and comforting, this dish is easy to make, cooked in one pot and great to feed a crowd!
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Ingredients
For the marinade:
- 1 onion peeled
- 3 garlic peeled, cloves
- ½ cup parsley fresh
- 1 tablespoon Turmeric ground
- 1 tablespoon apple cider vinegar
- ½ cup olive oil
- salt to taste, freshly ground
- black pepper to taste, freshly ground
For the Galinhada:
- 1 ½ pounds chicken thigh cut into 1-inch pieces, skinless, boneless
- 1 teaspoon olive oil
- 2 (aprox. 4 ounces) Calabresa sausage 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 leaf
- 2 Roma tomato chopped
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/4 cup parsley chopped
Instructions
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!
Equipments used:
Notes
- Storage – Store leftovers (after they’ve cooled completely) in the fridge, in an airtight container, for up to 5 days.
- Reheating - Reheat in a pot, on the stove, over medium-low heat, until warmed through. You might want to add a few splashes of chicken broth to bring it back to a creamy consistency!
- Freezing – Galinhada can be frozen in freezer safe containers or bags, for up to 3 months.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
33g
(11%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
121mg
(40%)
Sodium
756mg
(32%)
Potassium
626mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2936IU
(59%)
Vitamin C
27mg
(30%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 756mg | 32% |
| Potassium | 626mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2936IU | 59% |
| Vitamin C | 27mg | 30% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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