Entree: Brazil – Goias – Galinhada (One-pot braised chicken and rice flavored with sausage and regional seasonings from Goiás)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 8 oz (225 g) linguiça calabresa or smoked sausage, sliced
- 2 tbsp (30 ml) annatto oil or 2 tbsp (30 ml) neutral oil mixed with 1 tsp annatto powder
- 3 tbsp (45 ml) vegetable oil for browning
- 2 medium onions, diced, approx. 10 oz (280 g)
- 4 cloves garlic, minced, approx. 12 g
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 2 cups (400 g) long-grain white rice, rinsed
- 4 cups (960 ml) chicken stock, hot
- 1 bay leaf
- 1 tsp (2 g) smoked paprika
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (30 g) chopped cheiro-verde (mix of parsley and green onion)
- 1 cup (240 g) pequi, optional and regional

Instructions

1. Pat chicken pieces dry, season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat and brown chicken in batches until golden; transfer to a plate.
2. In the same pot add the annatto oil and remaining 1 tbsp (15 ml) vegetable oil. Sauté linguiça until browned, then add onions and cook until translucent, 5–7 minutes. Add garlic and cook 1 minute.
3. Stir in chopped tomatoes, smoked paprika, and the remaining 1 tsp (5 g) salt. Return chicken to the pot, nestling pieces among the sautéed mixture.
4. Add rinsed rice evenly around the chicken, pour in hot chicken stock so liquid covers rice and chicken by about 1/2 inch (1 cm). Tuck bay leaf into the liquid. If using pequi, add it now.
5. Bring to a simmer over medium heat, then reduce to low, cover tightly and cook 20–25 minutes without stirring, until the rice is tender and chicken is cooked through.
6. Turn off heat and let rest covered 5–10 minutes. Remove bay leaf, fluff rice gently, adjust salt and pepper, and fold in cheiro-verde before serving.