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Brazil, Chudda's Cuisine/Lounge
Nov 16, 2015
35 Comments

ONE POT BRAZILIAN CHICKEN AND RICE

A healthy and comforting one pot Brazilian chicken and rice dish for those cold nights where you just want to put all the ingredients together  to cook in one pot and eat it thirty minutes later. This is a very colorful and flavorful dish.

One-Pot-Brazilian-Chicken-and-Rice-

Galinhada (pronounced gah-leen-ya-dah) is rice made with chicken, turmeric,  fresh corn, garlic and onions which is a typical Brazilian dish from both the states of Goiás (the state I am from) and Minas Gerais. Galinhada is served on weekends when you have friends over, birthdays or even on  weeknights when you want something fast but still delicious.

This recipe is from my grandma who has been making it for over 70 years. You will see a few variations of this recipe like vegetables in it but I NEVER had it like that. Another thing you will not find in other recipes is my grandma NEVER used water to cook this dish only chicken stock. This makes a huge difference in this dish because in the rice there is so much “chicken flavor” that our leftovers without the chicken thighs (of course! :)) the next day was as good as the day before.

One-Pot-Brazilian-Chicken-Rice-6

As I said before regarding so many Brazilian savory dishes, be generous on garlic. It’s all about garlic in Brazilian cuisine. I  added the chicken thighs with the skin side down and let it cook on low temperature.  Don’t move it. When the skin starts to stick on the bottom of the pot turn the thighs on the other side. Sautéed the garlic and onion with a tablespoon of oil until golden in color. Let cook for a couple of minutes and add the corn and the rice. Let cook for a couple more minutes and add the three cups of chicken stock and keep the temperature low. If you need more chicken stock to cook the dish, please feel free to add more. Now, something very important squeeze fresh lime juice on top after the rice is done. It gives the perfect citrus flavor that is amazing.!

ONE POT BRAZILIAN CHICKEN RICE
 
Ingredients
  • 6 pieces bone in chicken thighs
  • Kosher salt
  • Pepper
  • 2 T dried oregano
  • 3 T vegetable oil
  • 1 small white onion, small diced
  • 1 head garlic, minced or mashed
  • 2 cups of fresh corn
  • 2½ cups rice
  • 2-3 cups chicken stock
  • 1 T turmeric
  • 2 limes
  • Parsley for garnish
Instructions
  1. In a large pan over medium-high heat, add the oil.
  2. Add the chicken and let brown for about 2 minutes each side.
  3. Add the onion and garlic, let cook for about 1 minute.
  4. Add the turmeric, oregano and mix everything.
  5. Add the corn, rice and let cook for 1 minute.
  6. Add the chicken stock and let cook until the rice is soft. Adjust salt.
  7. Add Lime and parsley for garnish.

http://brazilianflairintheusa.com/wp-content/uploads/2015/11/One-Pot-Brazilian-Chicken-Rice-7.jpghttp://brazilianflairintheusa.com/wp-content/uploads/2015/11/One-Pot-Brazilian-Chicken-Rice-7.jpg

I was reading this article “The Art of the Cheese Plate” and thinking that it is time for us to bring back our cheese posts that are so fun to create and of course to eat. Like this, this and this.

Pint it to your Chicken, Gluten-free, Dinner or One Pot board for later!!!

ONE POT BRAZILIAN CHICKEN AND RICE

Have a great week you all!!

Beijos e Tchau!

 

ONE POT BRAZILIAN CHICKEN RICE
 
Recipe type: Rice
Cuisine: Brazilian
Ingredients
  • 6 pieces bone in chicken thighs
  • Kosher salt
  • Pepper
  • 2 T dried oregano
  • 3 T vegetable oil
  • 1 small white onion, small diced
  • 1 head garlic, minced or mashed
  • 2 cups of fresh corn
  • 2½ cups rice
  • 2-3 cups chicken stock
  • 1 T turmeric
  • 2 limes
  • Parsley for garnish
Instructions
  1. In a large pan over medium-high heat, add the oil.
  2. Add the chicken and let brown for about 2 minutes each side.
  3. Add the onion and garlic, let cook for about 1 minute.
  4. Add the turmeric, oregano and mix everything.
  5. Add the corn, rice and let cook for 1 minute.
  6. Add the chicken stock and let cook until the rice is soft. Adjust salt.
  7. Add Lime and parsley for garnish.

Ludmilla Ramos and Marilyn Chudda
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35 comentários
  1. Megan - 16/11/2015 - 16h08

    This looks so delicious! I had neighbors in college who were Brazilian exchange students and they made great food!

  2. Ludavia @ Nifty Betty - 16/11/2015 - 16h27

    This sounds delicious! I will have to try this out this week. Pinning!

  3. stumbler - 16/11/2015 - 23h24

    This looks so delicious. I seriously cannot wait to try it! YUM!

  4. Shadi - 16/11/2015 - 23h54

    I love one pot dishes, And this looks just so good for a family dinner! Thanks for the post!

  5. Cymone | The Block is Haute - 17/11/2015 - 12h07

    This receipe looks amazing! So colorful, yet so simple to make. Pinning now!

    xo, c.
    The Block is Haute

  6. Victoria - 17/11/2015 - 14h45

    This looks amazing! Thank you so much for sharing!

  7. Christine | Vermilion Roots - 17/11/2015 - 15h45

    I can’t get enough of this recipe. It looks so amazing and so easy to make too!

  8. Vicky @Avocado Pesto - 17/11/2015 - 20h01

    Love that this is a dish your grandmother has been making for 70 years wow! If Brazilian cuisine is all about the generous use of garlic sounds like its the one for me! THis dish looks fabulous

  9. Clare Speer - 18/11/2015 - 12h36

    I love chicken with rice! This looks fabulous!

  10. Katie - 18/11/2015 - 18h20

    This looks delicious! Can’t wait to try!

  11. Clare - 29/11/2015 - 21h59

    This dish is fantastic! I’ve been eyeing it for a while, and finally made it. I threw in extra veggies, but otherwise cooked it exactly like the recipe. So delicious, thank you!

  12. Alison @Food by Mars - 18/12/2015 - 00h51

    This looks so stunning and savory. Gorgeous colors and ingredients <3

  13. Jennifer - 28/12/2015 - 23h44

    Do you cover the pan after you add the rice?

    • Hi Jennifer!!

      Yes, I do!! I just leave a little bit open, around 3 inches.

      • Melissa - 13/03/2016 - 21h51

        I was wondering about using a lid too … glad I read to the very bottom☺

        I am making it now for the 1st time …. My 1st time to use turmeric in any recipe.

        • Hi Melissa,

          Let us know if you need any help!! We would love to answer any questions!! I love turmeric! It gives so much flavor to any meat.

          I can’t wait to hear if you liked or not!!

          Beijos and Tchau!

          Ludmilla

  14. Lyle - 25/03/2016 - 17h40

    Made this according to the recipe and thought the onions and garlic became too well done. It was also hard to manage so much in one pan. Try browning the chicken first, remove to a plate, continue with the recipe, then add the chicken back in with everything else and finish. Great flavors and color. Easy to make.

    • Thank you so much for your feedback. You could certainly do it the way you described it. This recipe is how we do it in Brasil, but I understand that for some people the onions and garlic get too well done. We’re so glad you enjoyed the flavors and color.

      Beijos and Tchau!!

      Ludmilla

  15. Sara - 03/08/2016 - 19h39

    Is the rice long grain, short grain or medium grain? Thanks!

    • Hi Sara,

      We used Jasmine rice which is long grain. You could probably use a different rice if you wanted. Thanks

      Beijos and Tchau!
      Marilyn Chudda

  16. peter @Feed Your Soul Too - 05/08/2016 - 10h04

    Love the look and flavor in this dish!!! And only one pan to clean. Winner, winner, chicken dinner!

  17. Melanie - 07/08/2016 - 17h21

    I am making this for a larger group and using 12 chicken thighs. Do I need to double the spices or are the spices mainly for seasoning the rice. I’m keeping the rice at the same quantity. Also, I’m going to try to make it in my Ninja slow cooker as it browns as well and is the only vessel I have that will hold this much. Do you think the rice will cook properly?

    • Hi Melanie
      I have not done this particular recipe in a slow cooker, but I think it should work out fine. Just keep an eye on the water level so the rice cooks properly with the extra chicken. I would increase the spices a little bit to give more flavor to the extra chicken also. If you were doubling the rice I would double everything. Please let us know if you have any other questions. Let us know how this works out in your slow cooker!

      Beijos and Tchau!
      Marilyn Chudda

  18. […] 3. One-Pot Brazilian Chicken and Rice […]

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  21. Jillian - 23/09/2016 - 15h13

    I just made this for dinner tonight. The only thing I would change is maybe start cooking the chicken first because it takes a lot longer to cook than the onions, corn and rice. I had to even put the chicken in the oven for a few minutes because it was still pink hole everything else was done. Otherwise it os so delicious and really easy to make!!

    • Hi JIllian,
      Thank yo so much for trying our recipe. This is how I’ve always made this dish since I learned it from my Grandmother. Different size chicken thighs may cook at differing times so this could be part of the equation. We appreciate your input. Thank you!

      Beijos and Tchau!

      Ludmilla Ramos

  22. Suzie K - 07/10/2016 - 18h21

    I made this for my son’s friend an exchange student from Brazil, he really enjoyed it. Was exactly like he’d had it at home. Thank you for a great recipe.

    • Hi Suzie!

      So great you got a chance to make this dish and that your exchange student enjoyed it also!! Yay! Thank you for giving it a try and sharing with us! Hope you make it again!!

      Beijos and Tchau!

      Marilyn Chudda

  23. Jenny Edden - 16/10/2016 - 02h10

    Hi, wanted to make this today and was wondering what cup size you are using? I’m from the UK so we normally go with ozs or grams for the rice measurement. Could you tell me? Many Thanks Jen X

    • Hi Jen!
      So for us here in the US 1 c. is equal to 8 oz. We are anxious to hear how it turns out for you!!!

      Beijos e Tchau!

      Marilyn Chudda

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1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

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Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

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