Tyler's recipe book
Galinhada Mineira (Brazilian Chicken and Rice From Minas Ger
55 minutestotal time
2 cups (473ml) homemade chicken stock or low-sodium broth or water
2 teaspoons (6g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more as needed
2 1/2 pounds (1.1kg) chicken pieces, such as drumsticks and/or thighs (see notes)
Freshly ground black pepper
1/4 cup (60ml) canola or other neutral oil
1/2 teaspoon turmeric (optional)
2 teaspoons annatto powder
1 teaspoon sweet paprika
5 medium cloves garlic, very finely minced or pureed
1 large carrot (about 9 ounces; 255g), diced
1 medium yellow onion (about 8 ounces; 227g), diced
2 cups parboiled rice (11 ounces; 310g), washed with cold water and drained well
5 ounces frozen peas (half of one 10-ounce/284g bag), optional
5 ounces frozen corn (half of one 10-ounce/284g bag), optional
1/2 cup thinly sliced scallion greens, dark and light green parts only (from about 6 scallions)
In a large measuring cup, combine stock and the 2 teaspoons salt and stir until salt is dissolved. Set aside.
Season chicken all over with salt and pepper. In a 5- or 6-quart Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning occasionally, until very well browned, about 10 minutes. Lower heat, stir in turmeric (if using), annatto, and paprika, followed by garlic, carrot, and onion. Season with salt, then cook, stirring and scraping any browned bits from bottom of pot, until softened, about 5 minutes.
Stir in rice and cook until thoroughly coated in oil and seasoning and heated through, about 2 minutes. Add stock along with frozen peas and corn (if using), scraping down sides of pot to ensure all rice grains are submerged. Bring to a boil, then cover, reduce heat to low, and cook until liquid is absorbed and rice is just tender, about 25 minutes (or following cooking time on rice package directions).
Remove from heat, stir in scallions, then let stand, covered, 10 minutes. Serve.
55 minutestotal time