Brazilian Chicken and Rice (Galinhada)

Ingredients

• 3.5 lb bone-in, skin-on chicken thighs (About 6 thighs; pat dry and season with salt and pepper)
• kosher salt (To taste, for seasoning the chicken and dish)
• black pepper (To taste)
• 2 tbsp extra-virgin olive oil (For browning the chicken and sautéing the aromatics)
• 1 large yellow onion (Finely chopped)
• 4 cloves garlic (Minced)
• 1 tbsp sweet paprika (Estimated from the dish style; smoked paprika may be used as a variation)
• 2 cup long-grain white rice (Rinse thoroughly and drain before using)
• 4 medium fresh tomatoes (Finely chopped; some are cooked with the rice and the remainder reserved for the end)
• 4 cup water (Used to deglaze the pot and cook the rice; exact amount estimated because the full ingredient list was not visible)
• 1 cup corn kernels (Freshly cut from 1 medium ear when in season, or use frozen)
• 0.5 cup fresh cilantro (Chopped, for finishing)
• 1 medium lime (Cut into wedges for serving; optional reconstruction)

Steps

1. 1

   Pat the chicken thighs dry and season them generously with kosher salt and black pepper. Rinse the rice under cold running water until the water runs mostly clear, then drain well; this helps the finished grains remain fluffy and separate.

2. 2

   Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer, skin side down, and cook without moving until deeply browned, about 6 to 8 minutes. Turn and brown the other side for about 3 minutes, then transfer the chicken to a plate.

3. 3

   Add the chopped onion to the pot and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Scrape the bottom periodically, but allow browned bits to build before deglazing; this fond supplies much of the dish's flavor.

4. 4

   Add the minced garlic and paprika. Cook, stirring, until fragrant, about 30 seconds.

5. 5

   Add the rinsed, drained rice and the portion of chopped tomatoes intended for cooking into the rice. Stir to coat the grains and cook for about 1 minute.

6. 6

   Pour in the water and vigorously scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Bring the liquid to a simmer.

7. 7

   Return the browned chicken thighs to the pot, arranging them partially submerged in the rice and liquid. Cover, reduce the heat to low, and simmer until the rice is tender and the chicken reaches at least 165°F (74°C) at the thickest part, about 25 to 30 minutes.

8. 8

   Add the corn kernels during the final few minutes of cooking so they heat through while retaining some texture. Continue cooking until the rice is tender and the liquid has been absorbed.

9. 9

   Remove the pot from the heat and leave it covered for 10 minutes so the moisture can distribute evenly through the rice.

10. 10

    Remove the chicken briefly if needed to fluff the rice. Fold in the reserved fresh chopped tomatoes and chopped cilantro, then taste and adjust the salt and pepper. Return the chicken to the pot or serve it over the rice, with lime wedges if desired.

Notes

The published page states that the recipe makes 6 servings and takes 1 hour 10 minutes, with 50 minutes active time plus cooling. The full ingredient list and detailed method were behind a membership prompt, so several quantities and steps above are informed reconstructions rather than verified transcriptions. The source specifically emphasizes allowing the fond to develop before deglazing, using tomatoes at two different times, rinsing and draining the rice, and resting the covered rice for 10 minutes. Use fresh corn when in season; frozen corn is acceptable otherwise.

Nutrition per serving

• main dish
• one-pot meal
• Latin American
• Brazilian
• chicken
• rice
• gluten-free
• family dinner