Chicken and Rice with Vegetables (Brazilian Galinhada)

Galinhada originated in the states of Minas Gerais and Goiás. The name comes from galinha, which is Portuguese for chicken. Galinhada is an emblematic Brazilian dish prepared with rice and chicken whose vibrant yellow colour comes from saffron or turmeric.

6 chicken breasts, cut into chunks
2 cubes chicken bouillon, diluted in ½ cup water
1 lemon, freshly squeezed
5 Tbsp. extra-virgin oil
2 scallions, finely chopped
2 cloves garlic, pressed
2 cups rice, washed and drained
2 tomatoes, peeled, cored and diced
1 green bell pepper, deseeded and diced
4 Tbsp. peas
2-3 saffron threads
1 Tbsp. fresh parsley, finely chopped
1 Tbsp. fresh cilantro, finely chopped
sea salt
black pepper, freshly ground

Mix the chicken, chicken bouillon, parsley, cilantro and lemon juice. Marinate for 2 hours.

In a large pot, heat oil and brown the chicken pieces and the marinade for 3 minutes at high heat, stirring constantly.

Add onion and garlic and cook for 5 minutes over high heat, stirring constantly. Add the rice, saffron, tomatoes, pepper and peas. Mix well and cover with 3 cups of boiling water.

Stir well and cook covered for 15 minutes over low/medium heat, stirring gently so that the rice does not stick to the bottom of the pot.

Add a little boiling water during cooking if necessary.

Makes 6 servings.