Entree: Brazil – Central Culinary Region – Galinhada (Brazilian one-pot chicken and rice simmered with annatto, garlic, onion, and tomato)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr

Ingredients

- 6 bone-in chicken thighs, approx. 6.5 oz (185 g) each
- 4 oz (115 g) bacon, diced
- 3 tbsp (45 ml) annatto (urucum) oil or neutral vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 cups (360 g) long-grain white rice, rinsed
- 4 cups (960 ml) chicken stock, warm
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (150 g) frozen peas
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1 lemon, cut into wedges for serving

Instructions

1. Heat 2 tbsp (30 ml) annatto or vegetable oil in a large heavy pot over medium-high heat. Season the chicken thighs with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Brown the chicken in batches until golden, about 5–6 minutes per side; transfer to a plate. Add the diced bacon to the pot and cook until fat renders, then add the onion and sauté until translucent, 5 minutes. Stir in the garlic and tomatoes and cook 2 minutes more, then add the rice and stir to coat with oil and toast lightly for 1–2 minutes.
2. Return the chicken and any accumulated juices to the pot, add the warm chicken stock, remaining salt, bay leaves, and the remaining 1 tbsp (15 ml) annatto oil if using; bring to a gentle simmer, cover, and cook over low heat until the rice and chicken are cooked through, about 20–25 minutes. Remove from heat, let rest covered 10 minutes, discard bay leaves, fold in the peas and chopped parsley, adjust seasoning, and serve with lemon wedges.