A deeply comforting, one-pot meal of chicken and rice, this recipe from Minas Gerais is chock full of peas, carrots, and plenty of garlic and onion.
Using parboiled rice, rinsing it to remove surface starches, and toasting it briefly in the hot oil to reduce starch gelling ability all help to ensure the finished rice isn't gluey or clumpy.
The idea of stretching foods is known to every cuisine in the world. In Brazil, galinhada holds that idea right in its name. "Galinhada means a group of chickens, but the dish itself is usually just one chicken," my friend Tuzinho de Melo, who grew up in the Brazilian state of Minas Gerais where this version of the dish comes from, tells me.
While those spices don't add a ton of flavor, those aromatics like garlic and onions certainly do, as does the critical first step of deeply browning the chicken to develop a roasted flavor that infuses the rice while releasing flavorful rendered chicken fat to coat every grain. Other common ingredients one is likely to find in a galinhada include diced carrot, peas, bell peppers, and corn .
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