Name: Galinhada
Cook time: 6600 s
Total time: 6600 s
Yield: 4
Ingredients: for the The Chicken Marinade; 4 boneless, skinless chicken thighs; 1/2 cup olive oil; 1/2 tablespoon paprika; 1 tablespoon turmeric; Juice of a lemon; 4 scallion whites; 3 garlic cloves; 1 tablespoon salt; 1 tablespoon black pepper; for the Galinhada; Marinated chicken thights; Rest of the reserved marinade; 1 1/2 cups jasmine rice; 2 bay leaves; 1/2 cup white wine; 2 1/2 cups chicken broth; 2 roma tomatoes; 1 carrot; 1 onion; Sliced scallion greens and chopped parsley for garnish

Zachary Neman

Contact Me

Kitchen Essentials

Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

I began making food content about a 2 years ago–I was instantly in love with the process of brainstorming creative content ideas then turning that into a reality. To me, food content means connecting with others through stories and new ideas about food while inspiring them to cook.

I'm incredibly grateful to have the opportunity and privilege to turn my passion my career. Right now, I'm creating cooking content and I couldn't be any happier.

About this service: a subscription gets you access to my recipes and 1 LIVE cooking classes a month. I hope I  inspire to cook more, thank you for the support :)

Hey, I'm Zach.

Live Classes

Galinhada is a traditional Brazilian dish made with chicken and rice. This recipe includes a flavorful chicken marinade and a combination of vegetables and spices to create a delicious and aromatic dish.

Galinhada

Begin with the marinade. Peel 3 garlic cloves, then split scallions into their whites and greens. Keep the whites for the marinade but thinly slice the greens and set aside as a garnish for later.

Add garlic and scallion into a blender/food processor along with olive oil, paprika, turmeric, lemon juice, salt, and pepper. Blend until smooth and incorporated.

Cut the chicken thighs into 1-inch cubes. Add to a mixing bowl with the marinade, and incorporate. Cover and set in the fridge to marinate for as long as desired.

Remove the marinated chicken from the fridge 1 hour before making the rest of the dish.

Wash and drain jasmine rice until the water runs clear. Let sit for 20 minutes, then drain the water one more time.

Prepare the veggies–dice your onion, carrot, and roma tomatoes. Mince garlic.

Heat a pan with olive oil over high heat. When it’s shimmering, add in the chicken, but try not to get all the marinade in there so we can get some nice color. Reserve the marinade.

Sear the chicken until golden brown on both sides and remove. Turn the heat down to medium-high and then add in the onion, carrot, and bay leaves, scraping the bottom to remove any stuck bits. Sauté with a pinch of salt until slightly golden.

Add in the garlic and cook until fragrant and it begins to turn golden. Add in tomatoes with the reserved chicken marinade, cook for a few minutes, then pour in the white wine. Reduce until the wine turns syrupy, then add the rice.

Toast the rice for a few minutes stirring to incorporate, then add the broth. Place chicken on top of the rice. Bring to a boil, and cover. Simmer over low for 20 minutes.

When the rice finishes cooking, do not remove the cover. Cut the heat and let sit for another 10 minutes.

Sliced scallion greens and chopped parsley for garnish

Uncover, add in sliced scallion greens and chopped parsley, and stir in. Serve.