Brazilian Chicken and Rice Stew (Galinhada)
Galinhada Say it: ga-leen-YAH-dah
Galinhada is a comforting one-pot chicken and rice stew from the state of Goiás in central Brazil. Traditionally prepared with free-range chicken, saffron, and local vegetables, it is a Sunday lunch favorite and a staple at rural family gatherings. The dish has a golden hue from saffron or turmeric, tender pieces of chicken, and fluffy rice infused with aromatic herbs and vegetables. What makes it special is its perfect balance of hearty and fragrant flavors that reflect the simple abundance of the Brazilian countryside.
Brazilian Chicken and Rice Stew (Galinhada)
Galinhada
Pronounced ga-leen-YAH-dah
- Serves
- 6
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the chicken pieces dry and season generously with salt and black pepper. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Brown the chicken pieces in batches until golden on all sides, about 6-8 minutes per batch. Transfer to a plate and set aside.
In the same pot, reduce heat to medium and sauté the onion for 4 minutes until soft. Add the garlic and diced bell peppers; cook another 3 minutes until fragrant and beginning to soften.
Stir in the chopped tomatoes, paprika, and saffron (or turmeric). Cook for 2 minutes until the tomatoes start to break down.
Return the chicken to the pot. Pour in the white wine and simmer for 2 minutes to deglaze, scraping up any browned bits.
Add the rice and stir well to coat every grain with the sauce. Pour in the hot chicken broth, season with salt, and bring to a boil.
Reduce heat to low, cover, and simmer gently for 25-30 minutes until the rice is tender and the chicken is cooked through (internal temperature 165°F / 74°C).
Remove from heat and let rest, covered, for 5 minutes. Gently fluff the rice with a fork, then stir in the sliced green onions and chopped parsley.
Taste and adjust seasoning. Serve hot.
Regional variants
In Minas Gerais a similar dish is sometimes made with pork instead of chicken. Modern home cooks occasionally add sweet corn kernels or peas during the last 10 minutes of cooking.
Cook's notes
- Use bone-in chicken for richer flavor; remove bones after cooking if you prefer.
- For the most authentic color and aroma, seek out true saffron threads rather than turmeric.
- The stew thickens as it sits; add a splash of hot broth when reheating if needed.
Serve with
A simple green salad, orange slices, and hot sauce on the side. Cold beer or caipirinha pairs well.
Make ahead and storage
Can be made up to 2 days ahead and refrigerated. Reheat gently on the stovetop with a little extra broth to loosen the rice.
