Galinhada with Coconut Milk

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 28g (Saturated Fat: 16g)
• Carbohydrates: 34g (Sugars: 3g)
• Protein: 36g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, minced garlic, lime juice, paprika, cumin, oregano, salt, and black pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and sauté until translucent. Add the diced tomatoes, red bell pepper, and green bell pepper. Cook for a few minutes until the vegetables are slightly softened.
4. 4.
   Add the rice to the pot and stir well to coat it with the vegetable mixture. Pour in the coconut milk and chicken broth, and bring to a simmer.
5. 5.
   Return the chicken pieces to the pot, nestling them into the rice mixture. Cover the pot and let it simmer on low heat for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
6. 6.
   Once cooked, remove from heat and let it rest for a few minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs and drumsticks.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Bell peppers — Feel free to use a mix of different colored bell peppers for a vibrant presentation.
• Cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a fresh herb garnish.

Tips & Tricks

• To add an extra layer of flavor, toast the rice in the pot for a couple of minutes before adding the coconut milk and chicken broth.
• For a spicier kick, add a chopped chili pepper or a pinch of cayenne pepper to the marinade.
• If you prefer a thicker consistency, reduce the amount of chicken broth slightly.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Serve the Galinhada with a side of hot sauce or pickled vegetables for an added tangy element.

Serving advice

Serve the Galinhada with Coconut Milk hot, garnished with fresh cilantro. It can be enjoyed as a complete meal on its own or accompanied by a side salad for a refreshing contrast.

Presentation advice

Present the Galinhada in a large serving dish, allowing the vibrant colors of the chicken, rice, and vegetables to shine through. Sprinkle some additional fresh cilantro on top for an appealing finishing touch.