Brazilian rice and chicken
Ingredients
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- 6 bone-in skin-on chicken thighs
- to taste kosher salt
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- 3 tbsp extra-virgin olive oil
- 1 medium, diced yellow onion
- 1, diced red bell pepper
- 4, minced garlic cloves
- 1 can (14.5 oz), drained canned diced tomatoes
- 2 cups long-grain white rice
- about 3 cups, hot low-sodium chicken broth
- 1 cup frozen green peas
- for serving lemon wedges for serving
Estimated amount needed to Whip up this recipe: ~$24
Uses prices you add on ingredients when set; otherwise typical US grocery estimates (rounded up).
Instructions
A one-pot galinhada / arroz com frango–style dish: chicken, rice, and vegetables cook together so the rice absorbs savory chicken flavor.
1. Season chicken thighs with salt, cumin, sweet paprika, and turmeric. Brown skin-side down in olive oil in a large heavy pot; flip and cook 2 minutes more. Remove.
2. In the same pot, sauté diced onion, bell pepper, and minced garlic until softened. Add tomatoes and cook until jammy.
3. Stir in rice to coat, then nestle chicken on top. Add hot chicken broth (use roughly 1.5× the rice volume by weight—about 3 cups for 2 cups rice—adjust for your pot). Bring to a simmer, cover, and cook on low 18–22 minutes without lifting the lid.
4. Scatter peas on top in the last 3 minutes. Rest off heat 10 minutes. Fluff rice, serve with lemon wedges.
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