Entree: Brazil – Espirito Santo – Galinhada (Brazilian one-pot chicken and rice cooked with aromatics and annatto for a savory, colorful meal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 4 cups (960 ml) chicken broth, plus extra if needed
- 2 tbsp (30 ml) annatto (urucum) oil or 2 tbsp (30 ml) vegetable oil infused with 1 tsp (2 g) annatto seeds
- 2 tbsp (30 ml) olive oil or vegetable oil
- 1 medium onion, chopped (about 1 1/2 cups / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 12 g)
- 2 medium tomatoes, chopped (about 1 1/2 cups / 250 g)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- 1 cup (150 g) frozen peas (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Salt and freshly ground black pepper, to taste
- Lime wedges, for serving

Instructions

1. Pat the chicken thighs dry, season generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the 2 tbsp (30 ml) olive oil over medium-high heat. Brown the chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
2. In the same pot, add the annatto oil and sauté the chopped onion and red bell pepper over medium heat until softened, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the chopped tomatoes, turmeric, and cumin; cook until tomatoes begin to break down, about 3–4 minutes.
4. Add the rinsed rice and stir to coat the grains with the aromatic mixture. Return the browned chicken thighs to the pot, nestling them into the rice. Pour in the 4 cups (960 ml) chicken broth, add the bay leaf, and bring to a gentle simmer.
5. Reduce heat to low, cover tightly, and cook for 20–25 minutes until the rice is tender and the chicken is cooked through. If rice needs more liquid, add a few tablespoons of hot broth and continue cooking a few minutes more.
6. Stir in the frozen peas and chopped cilantro or parsley, adjust salt and pepper to taste, and let rest covered for 5 minutes. Serve hot with lime wedges.