Galinhada: Brazilian chicken and rice

Ingredients and method

About 4 servings (estimated)

Ingredients

• 1 pound (450 g) boneless, skinless chicken thighs, trimmed and cut into roughly 1-inch pieces
• 1 US cup ordinary dry long-grain white rice; not instant, brown or parboiled rice
• 2 tablespoons olive oil or neutral vegetable oil, divided
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon fine salt, divided, plus more only if needed
• 1/4 teaspoon freshly ground black pepper
• 2 US cups boiling water (about 475 ml), plus a little extra if needed
• 2 tablespoons fresh lemon juice
• 1 dried bay leaf
• 2 tablespoons chopped fresh parsley

Method

1. Prepare the onion, garlic and parsley first. Cut the chicken on a separate board, pat dry and season with 1/2 teaspoon salt and the black pepper. If your rice package calls for rinsing, rinse and drain thoroughly. Bring the measured water to a boil separately.
2. Heat 1 tablespoon of the oil in a heavy 3-quart saucepan or small Dutch oven over medium-high heat. Brown the chicken in two batches, turning the pieces, about 4–5 minutes per batch. They do not need to be fully cooked yet. Transfer to a bowl and continue immediately with the next stages; keep the browned bits in the pot unless they have burned.
3. Lower the heat to medium and add the remaining oil and the onion. Cook until softened, about 4 minutes. Stir in the garlic, turmeric, paprika and cumin for about 30 seconds. Add the rice and stir for 1 minute to coat it.
4. Carefully add the 2 cups boiling water, lemon juice, bay leaf and remaining 1/2 teaspoon salt. Scrape up the browned bits with a wooden spoon. Return the chicken and its collected juices to the pot, stir once and bring to a simmer.
5. Reduce to low heat and cover with the lid slightly ajar. Cook at a gentle simmer, checking after about 15 minutes. Continue until the rice has absorbed the liquid and softened; allow roughly 15–20 minutes for this stage, with more time if needed. Avoid stirring repeatedly.
6. Check several of the largest chicken pieces with an instant-read thermometer, inserting the probe into their centers: each must reach at least 165°F (74°C). If either the chicken needs more cooking or the rice remains firm after the liquid is absorbed, add 2 tablespoons boiling water, cover fully and cook gently for a few more minutes. Repeat the temperature and rice checks before serving.
7. When the chicken is safely cooked and the rice is tender, turn off the heat, cover fully and rest for 5 minutes. Remove the bay leaf, fluff gently and fold in the parsley. Taste and adjust the salt. Use a clean serving bowl, not the unwashed bowl that held partially cooked chicken.