Brazilian · beginner
Brazilian Galinhada Chicken And Turmeric Rice Skillet
A comforting Brazilian one-pot chicken and rice dish infused with warm turmeric, garlic, green olives, and fresh herbs.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toss chicken pieces with minced garlic, half of the ground turmeric, salt, and black pepper.
- 02
Heat vegetable oil in a large heavy skillet or Dutch oven over medium-high heat.
- 03
Add seasoned chicken and cook for 6 minutes until browned on all sides, then transfer chicken to a plate.
- 04
Add diced onion to the pan and sauté for 3 minutes until translucent.
- 05
Stir in the rinsed rice and remaining ground turmeric, stirring constantly for 2 minutes to toast the grains.
- 06
Add diced tomatoes, halved green olives, halal chicken broth, and return the browned chicken to the skillet.
- 07
Bring to a boil, cover tightly, lower heat to low, and simmer for 18 minutes until rice is tender.
- 08
Remove from heat, rest covered for 5 minutes, fluff with a fork, and stir in chopped cilantro.
A LITTLE KITCHEN KNOW-HOW
One-Skillet Toasting and Simmering
Sautéing dry rice in oil before adding warm liquid to develop nutty flavor and enhance grain separation.
Notes from the kitchen
- Rinsing the rice beforehand removes excess starch and prevents the finished dish from becoming gummy.
- Turmeric gives the rice its classic vibrant yellow tone and light earthiness.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.