Galinhada (Turmeric Chicken and Rice)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 350 g long grain white rice
- 1 tsp ground turmeric
- 1 red pepper, diced
- 150 g frozen peas
- 1 onion, finely chopped
- 3 garlic cloves
- 2 bay leaves
- 700 ml chicken stock
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 847 kcal
- Protein
- 53.1 g
- Carbohydrate
- 78.7 g
- of which sugars
- 5.4 g
- Fat
- 34.1 g
- of which saturates
- 9.5 g
- Fibre
- 4.8 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken thighs and brown them in a large deep pan over a high heat for 8 minutes, skin-side down first, until golden. Lift out.
- 2
Add the onion, garlic and red pepper to the pan and cook for 5 minutes until softened. Stir in the turmeric and bay leaves.
- 3
Tip in the rice and stir for 1 minute to coat it, then pour over the chicken stock and bring to a simmer.
- 4
Nestle the chicken thighs back into the pan, cover and cook on a low heat for 25 minutes, until the rice is tender and the chicken is cooked through with no pink remaining.
- 5
Stir through the frozen peas for the last 3 minutes of cooking, until heated through.
- 6
Remove the bay leaves, scatter with fresh coriander and serve straight from the pan.
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