Quick Weeknights · Brazilian
Galinhada
A rustic chicken and rice pilaf seasoned with saffron and handfuls of fresh herbs.
Why This Works
Cooking the rice in the same pot as the chicken ensures every grain is infused with the savory drippings and turmeric aromatics.
The Upgrade
Add diced linguica sausage at the beginning for a smoky, spicy kick.
Chef's Secret
Michelin TechniqueThe 'socarrat' or slightly crispy bottom layer of the rice is the prize of the dish; resist stirring too much while it simmers.
Ingredients
Total time including resting: 40 min
Directions
Sear the chicken in a large pot over high heat until browned on all sides to develop flavor.
6 minRemove chicken; in the same pot, sauté onion and garlic until soft, about 3 minutes.
3 minAdd rice to the pot, toasting it for 2 minutes so each grain is coated in the pan fat.
2 minStir in turmeric and return the chicken to the pot.
1 minPour in the hot chicken stock and bring to a boil.
2 minCover tightly, reduce heat to low, and simmer until the liquid is absorbed and rice is fluffy.
18 minStir in frozen peas and parsley, covering for a final rest before fluffing with a fork.
5 minWine Pairing
Beaujolais
Red Wine
The BottleMarcel Lapierre Morgon
A fresh, earthy Gamay is the perfect companion for a rustic chicken and rice dish. It complements the herbal profile and saffron notes while remaining light enough to honor the delicate nature of the chicken.
Nutrition per Serving
410
calories
26g
protein
55g
carbs
9g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tomato and Cucumber Salad
A fresh salad tossed with lime provides a light, crisp side that balances the hearty chicken and rice pilaf.
Ingredients
Directions
Combine sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion in a medium bowl.
Add chopped cilantro.
In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper.
Pour the dressing over the salad.
Toss gently to combine.
Serve immediately.
Side Dish
Sautéed Broccoli
Flash-fry broccoli with garlic for a healthy vegetable addition that adds fiber and texture to the rustic dish.
Ingredients
Directions
Bring a large pot of salted water to a boil and blanch broccoli for 90 seconds until bright green.
Drain thoroughly and pat dry to ensure optimal searing.
Heat olive oil in a wide skillet over medium-high heat until shimmering.
Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Add broccoli, tossing frequently for 3 minutes to achieve a light char.
Remove from heat, season with salt, finish with lemon juice, and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
My new go-to. Even my picky kids cleaned their plates.