Editorial sample recipeBrazilianbeginnerdairy-freehalalgluten-free

Brazilian Galinhada Chicken And Turmeric Rice Skillet

Name: Brazilian Galinhada Chicken And Turmeric Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.5 lb halal boneless skinless chicken thighs, cut into 1-inch pieces; 1.5 cups long-grain white rice, rinsed clean; 3 cups halal chicken broth; 2 tbsp vegetable oil; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 1 tbsp ground turmeric; 2 medium tomatoes, diced; 0.5 cup pitted green olives, halved; 0.5 cup fresh cilantro, chopped

A comforting Brazilian one-pot chicken and rice dish infused with warm turmeric, garlic, green olives, and fresh herbs.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

One-Skillet Toasting and Simmering

Sautéing dry rice in oil before adding warm liquid to develop nutty flavor and enhance grain separation.

Instructions

Step 1: Toss chicken pieces with minced garlic, half of the ground turmeric, salt, and black pepper.
Step 2: Heat vegetable oil in a large heavy skillet or Dutch oven over medium-high heat.

Step 3: Add seasoned chicken and cook for 6 minutes until browned on all sides, then transfer chicken to a plate.

Step 4: Add diced onion to the pan and sauté for 3 minutes until translucent.

Step 5: Stir in the rinsed rice and remaining ground turmeric, stirring constantly for 2 minutes to toast the grains.

Step 6: Add diced tomatoes, halved green olives, halal chicken broth, and return the browned chicken to the skillet.

Step 7: Bring to a boil, cover tightly, lower heat to low, and simmer for 18 minutes until rice is tender.

Step 8: Remove from heat, rest covered for 5 minutes, fluff with a fork, and stir in chopped cilantro.

Cooking tips

Rinsing the rice beforehand removes excess starch and prevents the finished dish from becoming gummy.
Turmeric gives the rice its classic vibrant yellow tone and light earthiness.
Original home-cooking adaptation inspired by Brazilian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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