One of the great skills of Brazilian cuisine is making the most out of simple ingredients to create a hearty and satisfying meal. The idea of “stretching food” exists in many culinary traditions worldwide, and in Brazil, Galinhada (Brazilian Chicken and Rice) is one of the best examples.
“‘Galinhada’ literally means ‘a group of chickens,’ but in reality, this dish is usually made with just one chicken,” my friend Tuzinho de Melo explains. He grew up in the Brazilian state of Minas Gerais, where this version of the dish originates.
In this one-pot meal, every part of the galinha (chicken) is used to its full potential. As it simmers, the flavors are released, infusing the rice and vegetables, transforming a single bird into a rich, satisfying, and comforting dish that feels much more abundant than the chicken itself. 
The Soul of Galinhada: Maximizing the Value of One Chicken
The essence of Galinhada lies in making the most out of a single chicken. Whether it’s served to farmhands after a long day’s work, enjoyed as a Sunday family lunch, or prepared to welcome guests with warmth, this dish is the epitome of comfort food.
Though the recipe itself is relatively simple, the key to an outstanding Galinhada is layering flavors and seasoning it just right to bring out its full depth and richness.
Ingredients:
- 2 cups homemade chicken stock or low-sodium broth (or water)
- 2 teaspoons Diamond Crystal kosher salt (adjust for table salt), plus more as needed
- 2 1/2 pounds chicken pieces (drumsticks and/or thighs)
- Freshly ground black pepper
- 1/4 cup canola or other neutral oil
- 1/2 teaspoon turmeric (optional)
- 2 teaspoons annatto powder
- 1 teaspoon sweet paprika
- 5 medium garlic cloves, very finely minced or pureed
- 1 large carrot, diced
- 1 medium yellow onion, diced
- 2 cups parboiled rice, washed and drained
- 5 ounces frozen peas (optional)
- 5 ounces frozen corn (optional)
- 1/2 cup thinly sliced scallion greens (dark and light green parts only)
Directions:
1、Prepare the Stock: Combine stock and salt in a large measuring cup, stirring until salt dissolves. Set aside.
2、Season and Brown the Chicken: Season chicken with salt and pepper. In a Dutch oven, heat oil over medium-high heat, add chicken, and cook until deeply browned, about 10 minutes. Reduce heat, add spices, garlic, carrot, and onion, seasoning with salt. Cook, stirring to release the fond, until vegetables soften, about 5 minutes.
3、Cook the Rice: Add rice, coating it in the oil and seasoning. Pour in the stock along with peas and corn (if using), ensuring all rice is submerged. Bring to a boil, then cover, reduce to low heat, and cook until the liquid is absorbed and rice is tender, approximately 25 minutes.
4、Finish and Serve: Remove from heat, stir in scallions, cover, and let stand for 10 minutes before serving. Enjoy this heartwarming dish that truly embodies the spirit of Brazilian home cooking.
