Entree: Brazil – Mato Grosso – Galinhada (One-pot Brazilian chicken and rice cooked with regional seasonings, often including pequi)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 6 bone-in, skin-on chicken thighs, approx. 1.8 lb (820 g) total
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large onion, finely chopped — about 8 oz (225 g)
- 4 cloves garlic, minced — about 1 oz (30 g)
- 1 medium green bell pepper, seeded and diced — about 6 oz (170 g)
- 1 medium red bell pepper, seeded and diced — about 6 oz (170 g)
- 1 cup (240 ml) canned diced tomatoes, with juices
- 1 tbsp (15 ml) annatto oil or 2 tsp (4 g) ground turmeric for color
- 2 bay leaves
- 1 1/2 cups (300 g) long-grain rice, rinsed and drained
- 3 cups (720 ml) low-sodium chicken stock, hot
- 1 cup (150 g) chopped fresh cilantro or parsley
- 1 cup (approx. 200 g) fresh pequi segments (optional; see note)
- 1 lime, cut into wedges for serving

Instructions

1. Season the chicken thighs with 1 tsp salt and 1/2 tsp pepper. Heat the vegetable oil and 1 tbsp butter in a large heavy pot or deep skillet over medium-high heat. Brown the chicken, skin side down first, 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp butter, then sauté the chopped onion until translucent, about 5 minutes. Add the garlic and sauté 30 seconds until fragrant.
3. Stir in the diced bell peppers and cook 3–4 minutes until softened. Add the diced tomatoes, annatto oil or turmeric, and bay leaves; cook 2 minutes to combine.
4. Return the browned chicken to the pot nestling pieces among the vegetables. Add the rinsed rice and pour in the hot chicken stock. If using pequi, add it now tucked between chicken and rice. Bring to a gentle boil.
5. Reduce heat to low, cover tightly, and simmer 20–25 minutes without stirring, until the rice is tender and the chicken is cooked through (internal temp 165°F / 74°C). If liquid is absorbed too quickly, add a few tablespoons more hot stock or water.
6. Remove from heat and let rest, covered, 5 minutes. Fluff rice gently with a fork, discard bay leaves, stir in chopped cilantro or parsley, and adjust seasoning with salt and pepper.
7. Serve hot with lime wedges. Note: If using pequi, take care with the pits and strong flavor; add only for authentic regional character.