- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1270 kcal
Quick summary
“The galinhada with free-range chicken cooks golden pieces of bird in a pressure cooker with a substantial broth and aromatic vegetables before incorporating the raw rice. Finished in an open pot with fresh green herbs, it is a complete one-pot meal with country roots.”
What you need to know
- The free-range chicken is browned in hot oil to form a tasty crust before pressure cooking for 20 minutes.
- The sauté with onion, garlic, bell pepper, tomato, and carrot flavors the broth that will later cook the rice grains.
- The rice cooks in the concentrated broth of the oats, absorbing color, collagen, and all the seasonings from the pan.
Ingredients
Main
- 4 cups of rice
- 1 kg of free-range chicken cut into pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 pimentão verde picado
- 2 tomates maduros picados
- 1 grated carrot
- 1 bunch of chopped green onions
- 4 tablespoons of oil
- 4 cups of chicken broth
- Salt and pepper to taste
Instructions
Principal
- Heat the oil in the pressure cooker and brown the chicken on all sides.
- Remove the chicken and fry the onion, garlic, and bell pepper until translucent.
- Add the tomato and carrot, sautéing well.
- Insert the chicken back into the pot and add the chicken broth.
- Seal pot and cook for 20 minutes after pressure is reached.
- Turn off the heat and let the pressure release before opening the pan.
- Add the rice and mix well, covering with water if necessary.
- Let cook over low heat until the rice is soft.
- Finish with the green onions and serve hot.
Chef's tips
- Scrape the bottom of the pan with a wooden spoon when sautéing the seasonings to incorporate all the caramel formed by the browned meat.
- Let the pressure release naturally before opening the pot to maintain the integrity and moisture of the chicken pieces.
- Add hot water little by little during the rice cooking if you notice that the broth has dried up before the grain softens.
Variations
- Add 1 teaspoon of turmeric to the sauté to accentuate the bright yellow tone of the rice.
- Add 1/2 cup of cooked sweet corn or sautéed okra to the pan in the last minutes of cooking the rice.
- Add fresh chopped chili pepper without seeds along with the tomatoes for a typical Goiano aroma.
Substitutions
- The free-range chicken can be replaced by regular chicken thighs and drumsticks, reducing the pressure cooking time to 12 minutes.
- The green bell pepper can be replaced by red or yellow bell pepper if you prefer sweeter notes.
- The chicken broth can be made by boiling the bird's own giblets with water and vegetable scraps.
How to store
Store the rice with chicken in a closed dish in the fridge for up to 3 days. When reheating, add 3 tablespoons of hot water to the covered pan over low heat to loosen the grains and soften the meat.
Can it be frozen?
The dish can be frozen in well-sealed individual portions for up to 2 months. To consume, thaw in the refrigerator overnight and reheat with a drizzle of water or broth over low heat until heated through.
What to serve with
Serve the galinhada accompanied by feijão-tropeiro, sauteed okra, and slices of Rangpur lime at the table. A salad of finely sliced raw collard greens with olive oil also complements the rustic notes of the meal.
Frequently asked questions
Can I make the recipe using regular commercial chicken?
Yes, you can use pieces of regular chicken, just reducing the pressure time to 10 to 12 minutes so the meat does not crumble.
How much water should I put with the rice in the pot?
The remaining chicken broth added to the water should cover the rice about a finger above the grains, cooking over low heat with the pan semi-covered.
Is it necessary to wash the rice before putting it in the pot?
It is at the cook's discretion; if washing, drain well before adding so as not to cool the broth and maintain the loose consistency.
Why does free-range chicken need a pressure cooker?
Free-range chicken has firmer meat and denser fibers than factory-farmed chicken, requiring 20 minutes of pressure to soften without falling apart.
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