Entree: Brazil – Goias – Arroz com Pequi (Savory long-grain rice cooked with fragrant pequi fruit and chicken, a traditional Goias main course)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (about 24 oz / 680 g total)
- 2 tbsp (30 ml) vegetable oil
- 3 oz (85 g) bacon, diced
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 1 1/2 cups (300 g) pequi pulp, fresh or canned, seeds removed
- 3 1/2 cups (830 ml) chicken stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) ground turmeric or a pinch of annatto for color
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh cilantro (coentro) for garnish
- 2 green onions, sliced for garnish

Instructions

1. Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. In a large heavy-bottomed pot or Dutch oven over medium-high heat, add vegetable oil and brown the chicken thighs skin-side down until golden, about 5–7 minutes per side. Remove and set aside.
2. In the same pot, add diced bacon and cook until fat renders, about 3–4 minutes. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and turmeric and cook 30 seconds until fragrant.
3. Add rinsed rice and stir to coat each grain in the fat and aromatics, toasting lightly for 2 minutes. Mix in the pequi pulp, breaking up any larger pieces so the oil and flavor distribute evenly.
4. Return the browned chicken thighs to the pot nestling them into the rice. Pour in chicken stock, add remaining salt (1/2 tsp), the bay leaves, and remaining black pepper. Bring to a gentle boil.
5. Reduce heat to low, cover tightly, and simmer until rice is tender and chicken is cooked through, about 20–25 minutes. Do not stir while cooking to keep grains separate.
6. Once done, remove from heat and let rest covered for 5–10 minutes. Discard bay leaves, fluff rice gently with a fork, adjust seasoning if needed.
7. Garnish with chopped cilantro and sliced green onions. Serve hot, warning diners to avoid biting pequi seeds if any remain embedded in pulp.