Brazilian Chicken and Rice (Galinhada)
- Makes6 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling50 minutes active
- 2
There are countless ways to make galinhada, or Brazilian chicken and rice. Our version is inspired by the galinhada taught to us by Paola Stephan, a home cook in São Paulo. The fond that forms on the bottom of the pot at the start of cooking is key for developing flavor in the dish, so allow it to build up before deglazing with water. At that point, be sure to vigorously scrape the pot to loosen the bits. We follow Stephan’s lead and introduce tomatoes at two different times: some are cooked into the rice for color and intensity, while the rest are added at the very end for fresh, juicy notes. If corn is in season, use freshly cut kernels (you’ll need one medium ear). Out of season, frozen is fine.
Don’t forget to rinse and drain the rice. Rinsing removes excess starch so the grains cook up fluffy and separate. After removing the pot from the heat, be sure to allow the rice to stand, covered, for 10 minutes to allow the moisture to distribute evenly throughout.
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