BETA
Chicken & Corn Galinhada
Golden rice cooks with browned chicken, sweet corn and red pepper, finished with fresh parsley and lime.
55 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Boneless skinless chicken thighs350 g
- Long grain rice150 g
- Corn kernels120 g
- Bell pepper150 g
- Onion100 g
- Garlic2 cloves
- Turmeric0.5 tsp
- Paprika1 tsp
- Olive oil1.5 tbsp
- Fresh parsley10 g
- Lime1 whole
- Salt0.5 tsp
- Water350 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
No major allergens in the listed ingredients; check packaged products.
Method
Prepare the pan
Dice onion and deseeded pepper; mince garlic. Rinse rice and drain well. Cut chicken into 3 cm pieces, keeping it separate from vegetables; wash hands and equipment afterward. Use frozen corn kernels; they will cook directly in the rice without thawing.
Brown the chicken
Heat 1 tbsp oil in a 24 cm lidded heavy skillet over medium-high heat. Season chicken with 0.25 tsp salt and brown for 5–6 minutes, turning. Transfer to a bowl; it will finish cooking later.
Build the rice base
Lower heat to medium. Add remaining oil, onion and pepper and cook for 6 minutes. Add garlic, turmeric and paprika for 30 seconds. Stir in rice, corn, remaining salt and all 350 ml water, scraping up browned bits.
Simmer together
Return chicken and its juices. Bring to a boil, cover tightly and cook over low heat for 18–22 minutes, until rice is tender and chicken reaches 74°C (165°F) in the thickest pieces. If liquid remains, uncover for 2 minutes. Rest off the heat, covered, for 8 minutes.
Finish the pot
Chop parsley and fold through the rice with 1 tbsp lime juice. Divide into two bowls and serve the remaining lime in wedges.
Use a heavy pan and the lowest heat after covering; a fierce boil can scorch the rice before its centre softens.
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