Where it comes from
A countryside dish of Minas Gerais and Goias, traditionally cooked by the 17th-century bandeirantes on their expeditions.
On the plate
Golden, fragrant rice carries the savoury juices of tender braised chicken in every bite. Sweet peas and peppers add little bursts of freshness against the warm annatto colour. Homey, satisfying and built for sharing.
How it works
Browning the chicken builds fond and renders flavourful fat that the rice toasts in, so the grains then absorb the chicken-infused stock for a deeply seasoned, evenly golden result.
Variations
galinhada mineira with pequi fruit, with sausage, with okra, soupier risotto-style version
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓45 min active · 10 min waiting
How it's made
8 steps · Show ↓- 115 min
Season bone-in chicken pieces with garlic, salt and lime, then let them marinate.
- 28 min
Brown the chicken in oil in a large pot until golden on all sides.
- 36 min
Remove the chicken and saute onion, garlic and chopped tomato in the drippings.
- 42 min
Stir in annatto or a pinch of saffron to colour the fat golden.
- 53 min
Add the rice and toast it briefly in the seasoned base.
- 63 min
Return the chicken, add hot stock, and bring to a simmer.
- 720 min
Cover and cook until the rice is tender and the chicken cooked through.
- 83 min
Stir through green peas and chopped parsley before serving.
