Galinhada

🔥 Prep

• Cut the 600g chicken thighs into bite-sized pieces.
• Rinse the 2 cups of rice under cold water until water runs clear, then drain.
• Peel and finely chop the 1 onion.
• Peel and mince the 2 garlic cloves.
• Measure out 1 tsp turmeric and 0.5 tsp saffron into a small bowl.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat.
• 2. Add the chopped onion and sauté for 3 minutes until translucent.
• 3. Add the minced garlic and cook for 30 seconds until fragrant.
• 4. Add the chicken pieces and sear over medium-high heat for 5-6 minutes, stirring occasionally, until lightly browned.
• 5. Stir in the turmeric and saffron, cooking for 1 minute to release aroma.
• 6. Add the rinsed rice and stir to coat with the spices and oil for 2 minutes.
• 7. Pour in 4 cups of water (or chicken broth) and bring to a boil over high heat.
• 8. Reduce heat to low, cover the pot, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
• 9. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

🔥 Serve

• Fluff the Galinhada and transfer to a serving platter.
• Garnish with freshly chopped parsley and lime wedges for brightness.
• Serve hot with a side of sautéed greens (such as collard greens) or a simple tomato salad.
• Optional: accompany with farofa or toasted cassava flour for added texture.