Cooking Instructions

Season the chicken pieces with salt, pepper, paprika, and cumin. In a large pot, heat the olive oil over medium heat and brown the chicken on all sides. Remove the chicken and set it aside.

In the same pot, add the chopped onion, minced garlic, and bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes.

Add the rice to the pot and toast it for 2-3 minutes, stirring frequently to prevent sticking. This helps to enhance the flavor of the rice.

Pour in the chicken broth and add the diced tomatoes. Stir to combine, and bring the mixture to a gentle boil.

Return the browned chicken to the pot, ensuring it is submerged in the liquid. Cover the pot and reduce the heat to low, allowing it to simmer for about 25-30 minutes or until the rice is cooked and the chicken is tender.

Stir occasionally to prevent the rice from sticking to the bottom of the pot. If necessary, add a little more broth or water to keep the mixture moist.

Once cooked, remove the pot from heat and let it rest for a few minutes. Fluff the rice with a fork and garnish with fresh cilantro and a squeeze of lemon juice before serving.

For an even more flavorful Galinhada, consider marinating the chicken in the spices and lemon juice for a few hours or overnight before cooking.

Additionally, feel free to customize the dish with your favorite vegetables or proteins, such as turkey or sausage, to suit your preferences. Enjoy this comforting dish with a side of salad or Brazilian-style black beans for a complete meal!