Brazilian Chicken and Rice

Name: Brazilian Chicken and Rice
Prep time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 6 pieces bone-in chicken thighs; Kosher salt; 1 teaspoon black pepper; 2 Tablespoons dried oregano; 3 Tablespoons vegetable oil; 1 small white onion, small diced; 1 head garlic, minced or mashed; 2 cups of fresh corn; 2u00bd cups rice; 2 - 3 cups chicken stock; 1 Tablespoon turmeric; 2 limes; Parsley for garnish

By Leslie Blythe Chicken, Rice Sautéing, Simmering

August 8, 2016

Brazilian Chicken and Rice, also known as Galinhada, is all done in one pan for easy cleanup. It's very simple to make and really comforting and delicious. The leftovers can be reheated for lunch the next day.

Prep: 15 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

6 pieces bone-in chicken thighs

Kosher salt

1 teaspoon black pepper

2 Tablespoons dried oregano

3 Tablespoons vegetable oil

1 small white onion, small diced

1 head garlic, minced or mashed

2 cups of fresh corn

2½ cups rice

2 - 3 cups chicken stock

1 Tablespoon turmeric

2 limes

Parsley for garnish

Directions

1In a large pan over medium-high heat, add the oil and then sauté the onion and garlic for about 2 minutes.

2Add the chicken and let brown for about 2 minutes each side.

3Add the turmeric, oregano, black pepper and sauté for 1 minute.

4Add the corn, rice and let cook for 1 minute.

5Add the chicken stock and let simmer until the rice is soft, about 25 minutes.

6Adjust salt.

7Lime and parsley for garnish.

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