March 5th, 2022: Galinhada (Brazil)

“We get to visit Brazil today in our World Tour of Chicken! Galinhada is in the menu!! Or more correctly Franco com Aroz!

This is a super yummy dish!

We added extra garlic, used shallots in the pot, added peri peri to the marinade and used 4 chorizo sausages. It turned out great – very tasty, one that will be on our chicken rotation.”

Chef Chasan Recipe Notes

Galinhada

• Prep Time: 15-minutes
• Marinade: 2-hours
• Cook Time: 1-hour
• Total Time: 3-hours 15-minutes
• Serves: 6

Marinade Ingredients:

• 1 onion, peeled
• 3 garlic cloves, peeled
• ½ c. fresh parsley
• 1 T. ground turmeric
• 1 T. apple cider vinegar
• ½ c. olive oil
• Salt and freshly ground pepper, to taste

Marinade Directions:

1. In a food processor, combine all the marinade ingredients and process until smooth.
2. In a bowl, combine the chicken and marinade, tossing so every piece is thoroughly coated. Cover with plastic or foil and refrigerate for at least 2 hours (or overnight).

Galinhada Ingredients:

• 1-½ # skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 tsp. olive oil
• 4 (aprox. 8 ounces) chorizo sausages, sliced
• 1 onion, chopped
• 1 large carrot, finely diced
• ½ c. white wine
• 2-½ c. chicken broth
• 1 c. white long-grain rice, rinsed
• 2 bay leaves
• 2 Roma tomatoes, chopped
• Salt and freshly ground pepper, to taste
• 1/4 c. chopped parsley

Galinhada Directions:

1. Heat the olive oil in a large pot or Dutch Oven, over medium heat. Brown the sausage on both sides, about 5-minutes. Then, remove with a slotted spoon into a plate and reserve.
2. Remove the chicken from the marinade, reserving the excess marinade for later. Add the chicken to the pot, sautéing until lightly browned on all sides, about 10-minutes. Remove from the pot and reserve.
3. Add more oil if needed, then sauté the onion and carrot until they begin to caramelize slightly, about 5-minutes.
4. Pour in the wine to deglaze the pan, scraping all the browned bits from the bottom of the pot.
5. Return the chicken and sausage to the pot, and pour in the chicken broth. Cover and reduce the heat to medium low. Simmer for 15-minutes.
6. Add the rice, tomatoes, bay leaves, reserved marinade and a pinch of salt and pepper. Stir to combine. Cover and continue cooking for another 15-minutes, or until the rice is cooked. There will still be some liquid in the pot, that is normal.
7. Turn the heat off and let the Galinhada rest, covered, for 10-minutes.
8. Stir in the fresh parsley and serve!