Kyrgyz-style Galinhada

Ingredients

In this Kyrgyz-style adaptation of Galinhada, we incorporate traditional Kyrgyz spices and flavors to create a unique fusion dish. The original Brazilian Galinhada is typically made with ingredients like saffron, turmeric, and coriander, which are replaced in this recipe with Kyrgyz spices such as cumin and paprika. Additionally, the cooking technique is modified to include marinating the chicken before cooking, which adds depth of flavor to the dish. We alse have the original recipe for Galinhada, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with cumin powder, paprika, minced garlic, and a pinch of salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the marinated chicken to the pot and cook until browned on all sides.
4. 4.
   Add the rice to the pot and stir well to coat it with the flavors from the chicken and spices.
5. 5.
   Pour in the chicken broth and season with salt to taste. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
6. 6.
   Remove from heat and let it rest for a few minutes. Fluff the rice with a fork.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and enhance its tenderness.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice to the dish before serving.
• If you prefer a spicier version, you can add a pinch of chili powder or cayenne pepper to the marinade.

Serving advice

Serve Kyrgyz-style Galinhada hot as a main course. It pairs well with a fresh salad or steamed vegetables on the side.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of paprika and a few fresh parsley leaves. Serve it in a colorful ceramic bowl or on a decorative plate.