Hark! Dear friends, I bring you the knowledge of a most wondrous and savory recipe that shall take you on a journey to the land of Brazil. This dish is none other than the esteemed Brazilian Style Chicken and Rice Pot. As a chef who has spent many years perfecting this recipe, I am honored to share with you its secrets.
This one-pot wonder is sure to delight one and all. It is rich in flavors that are exotic and tantalizing to the palate. The dish is deliciously prepared with boneless skinless chicken breast, green olives, garlic, pimiento, cilantro, and orange zest that come together to make a hearty meal that is fit for a king.
The Brazilian style chicken rice pot recipe is inspired by an authentic Brazilian dish called “Rice Galinhada,” which is traditionally prepared with chicken thighs and saffron rice. The dish is also known as “Canja de Galinha” in Portuguese which translates to “Chicken Stew.” However, this recipe has been adapted and modified to cater to modern-day tastes.
In this article, dear readers, you shall find detailed instructions on how to prepare this dish from scratch. It is effortless to follow even if you are not an expert in the kitchen. Moreover, it does not require too much time nor too many items making it perfect for busy individuals who want to enjoy a delicious home-cooked meal in no time.
I implore you, do not hesitate nor miss out on the chance to savor this gem of a recipe that captures the essence of Brazil itself. Let us begin our culinary adventure together!
Why You’ll Love This Recipe
My dear friends and fellow food lovers, let me tell you why you’ll fall in love with this Brazilian style chicken and rice pot recipe. First, let me start by saying that this recipe is a perfect representation of the bold and vibrant flavors that Brazilian cuisine has to offer.
Picture this: succulent boneless skinless chicken breast and tender rice, handpicked green olives, fragrant garlic, and refreshing cilantro all cooked together in one pot. To elevate its taste, we have added juicy pimientos, zesty orange zest and a touch of saffron. Can you imagine the mouth-watering aroma?
But wait, there’s more! This dish is not only a treat for your hungry taste buds but for your busy schedule as well since it is a one-pot recipe which makes for easy cleanup.
This Brazilian chicken rice dish, also known as “Galinhada,” is a traditional Brazilian recipe that has been passed down through generations. And trust me when I say this – this recipe is worth trying!
So if you want to embark on a culinary adventure that will tantalize your taste buds with every single bite, look no further than this Brazilian style chicken and rice pot recipe.
To cook this delicious Brazilian Style Chicken and Rice Pot Recipe, here are the ingredients you will need:
- Boneless, skinless chicken breast (2 pounds or 900 grams), cut into large pieces
- Garlic cloves (4), finely chopped
- Fresh cilantro (1/4 cup or 15 grams), chopped
- Green olives stuffed with pimiento (1/4 cup or 30 grams), sliced
- Long-grain white rice (2 cups or 360 grams)
- Saffron threads (1 teaspoon or 0.5 gram)
- Chicken bouillon cubes (2)
- Extra-virgin olive oil (2 tablespoons or 30 mL)
- Water (5 cups or 1200 mL)
- Orange juice and orange zest (from 1 orange)
- Lime juice (2 tablespoons or 30 mL)
- Freshly ground black pepper
You can find all these ingredients at your local grocery store or supermarket. Make sure to have everything on hand before starting your cooking adventure!
The Recipe How-To
Now that we’ve got all the ingredients ready, let’s get cooking! This Brazilian-style chicken and rice pot recipe is a one-pot wonder that’s perfect for a cozy night in or feeding a big crowd. It’s absolutely delicious with little prep work and cooks all in one place, that’s why it’s known as “Galinhada”.
- 11 ounces (300 grams) boneless, skinless chicken breast or thigh cut into large pieces
- 2 bouillon cubes – dissolved in half glass of water
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 tsp black pepper
- 2 cups long-grain white rice
- 4 cups water or chicken stock
- ½ tsp saffron powder
- Salt to taste
- A pinch of orange zest
- Rinse rice under cold water until the water runs clear. Drain well and set aside.
- Heat up the olive oil in a large Dutch oven or slow cooker over medium heat. Add chicken to cook until lightly browned for about three minutes.
- Then add garlic and rice, stirring frequently for one minute.
- Pour in the dissolved bouillon cubes, water, saffron powder, black pepper, orange zest, salt and stir to mix well.
- Bring to a boil then reduce heat to low/medium-low heat and cover the pot/slow cooker. Let simmer for about 30-40 minutes until everything is cooked through and all liquids have been absorbed by the rice.
- Remove the lid from your pot slowly to avoid a steam burn and mix gently with a fork or spatula to fluff up the rice mixture.
- Fold-in green pimiento-stuffed olives around 10-15 olives would be enough but you can adjust according to your preference.
- Garnish with freshly chopped cilantro and serve with lime wedges, chimichurri sauce or roasted vegetables on the side.
This one-pot Brazilian-style chicken and rice is perfect for those busy weeknights or weekend parties. The chicken infuses the rice with flavor along with the mouthwatering aroma of saffron which gives the dish its traditional golden color. You can cook everything in a slow cooker if you’re planning a casual dinner party, or you can use it as a side dish to complement any protein. Garnish it with freshly chopped cilantro and a drizzle of lime juice for that little zesty kick. This recipe serves 6, but you can cut it in half or double it according to your needs. Enjoy!
Substitutions and Variations
Thou art seeking for some variations and substitutions, perchance? Fear not, for I shall provide thee with useful information.
Firstly, thou mayest use boneless chicken thighs instead of boneless chicken breast for a richer and juicier experience. The cooking time shall remain the same for both cuts of poultry.
Shouldst thou desire to make this dish more traditional, add pimiento or roasted red peppers in place of the green olives. Additionally, thou canst substitute orange juice for lime juice if citrus flavors be more to thy liking.
If ye prefer a vegetarian version, exclude the chicken and add vegetables such as peas, carrots, and bell peppers to make a hearty vegan rice dish.
For those wishing to utilize a slow cooker for convenience or save space on thy stove-top, perform steps 1-3 as described in a separate pot and transfer them to the slow cooker with the remaining ingredients. Cook on low heat for 6-8 hours or high heat for 3-4 hours until cooked thoroughly.
Finally, one may adapt this recipe and integrate saffron rice to create a delightful dish known as Chicken Saffron Rice (also called Arroz con Pollo). This substitution involves replacing the white rice with saffron rice and using chicken broth instead of water.
Serving and Pairing
When it comes to serving and pairing this Brazilian style chicken and rice pot recipe, there are a variety of options to choose from. One traditional way of serving this dish is with a side of fresh sliced oranges or limes, which adds a nice tangy contrast to the warm and savory flavors of the chicken and rice. You can also sprinkle some extra cilantro or green onions on top for added freshness and color.
To complete the meal, I recommend serving this dish with a side of lightly dressed mixed greens salad or steamed vegetables such as broccoli, asparagus or zucchini. The vibrant colors and textures will complement the flavors of the chicken and rice, adding a healthy balance to your plate.
If you prefer something heartier, you can pair this dish with toasted bread, french fries or plantain chips for a satisfying crunch. And if you’re feeling adventurous, try pairing your Brazilian style chicken and rice pot with a traditional Caipirinha, Brazil’s national cocktail made with cachaça liquor, lime juice and sugar. The bright citrus flavors will bring out the orange zest and lime juice in the dish, making for an unforgettable experience.
One thing to keep in mind when serving this dish is that it pairs well with bold red wines such as Malbec or Shiraz, as well as light-bodied whites like Sauvignon Blanc or Pinot Grigio. The wine’s tart and fruity notes will complement the spices in the dish while balancing out its rich creaminess.
Whatever you choose to serve this dish with, I guarantee that it will satisfy all your cravings for comfort food with a touch of Brazilian flair. Enjoy!
Make-Ahead, Storing and Reheating
Verily, one of the most salient features of this chicken and rice pot recipe is its versatility. You can make it ahead of time and store it properly to savor its full flavor even after days. Also, reheating it is never an issue as long as you follow some simple yet effective tips.
If thou wouldst fancy making this Brazilian style chicken rice pot a day or two in advance, make sure to let it cool down completely before storing it in an airtight container or a heavy-duty freezer bag. A proper storage temperature for such a recipe is no higher than 40°F (4°C) to prevent bacterial growth.
Thou mayest store the chicken and rice pot recipe in the fridge for about four days, or else thou shouldest give it some nice chill-time in thy freezer for up to two months. And when thou art ready to enjoy thy pre-cooked meal again, gently reheat the dish on the stovetop over low heat, stirring occasionally until heated through. If reheating from frozen state, thou shouldst thaw thy food beforehand in the refrigerator overnight or using a microwave with defrost option.
One tip I prithee take heed of whilst reheating the chicken and rice pot recipe is to add a little extra liquid (water or chicken broth), if needed, to restore any lost moisture during storage.
Therefore, worry not for leftovers or pre-cooking meals anymore! Follow these simple tips and continue enjoying the mouth-watering Brazilian flavors with each reheated bite of this delectable one-pot meal that will surely makeeth thee come back for more.
Tips for Perfect Results
In order to make the perfect Brazilian Style Chicken and Rice Pot, there are a few tips that I suggest you follow. Trust me, these tips may seem minor but they can make a major difference in the outcome of your dish.
First, use boneless skinless chicken breast for this recipe. It’s important to cut the chicken into large pieces that cook evenly and remain tender. If you decide to use chicken thighs instead, be sure to remove the bone before cooking.
Second, dissolve two bouillon cubes in a half glass of water to create a flavorful broth for your rice. The broth will infuse your rice with delicious flavor that will complement the chicken perfectly. Remember that quality ingredients make all the difference in the final result.
Third, when adding the chicken to the pot, make sure it is lightly browned for at least 3 minutes. This will not only enhance its flavor but also ensure that it cooks properly from all sides.
Fourth, bring your orange juice mixture (with pimiento, garlic, black pepper and saffron) to a boil before adding to the pot. This will help all the flavors blend together seamlessly.
Lastly, let your pot simmer on low heat for about 20-30 minutes or until the rice is cooked through and the liquid has been absorbed. Take care not to stir the pot too much during this process as you don’t want to break up the rice grains.
By following these tips, I promise that your Brazilian Style Chicken and Rice Pot will become an instant favorite in your household and transport you straight to Brazil with each bite!
In conclusion, this Brazilian Style Chicken and Rice Pot recipe is truly a delight to have on the table. Whether you’re cooking for your family or hosting a party, this dish is one you should definitely consider. Its succulent chicken pieces, flavorful rice, and pimiento-packed green olives all come together beautifully for a traditional Brazilian experience.
This one-pot meal requires minimal effort but delivers maximum flavor. Not only is it easy to make, but it’s also quite versatile as you can tweak the ingredients according to your preference. You can substitute the chicken with beef, sausage, or beans and still end up with a mouthwatering feast.
In summary, this Brazilian Style Chicken and Rice Pot recipe is perfect for anyone looking for a delicious and authentic Brazilian experience. The flavors are bold, the aroma is irresistible, and the textures are simply amazing. Don’t wait any longer; try making this dish today and let its charm win you over!
brazilian style chicken and rice pot Recipe
- 1 lb boneless skinless chicken breast, cut into 1 inch cubes
- 1/4 cup extra virgin olive oil
- 2 -3 tablespoons minced garlic
- 1 cup rice (I use basmati)
- 1/2 cup green olives, coarsely chopped
- 1 cup cilantro, coarsely chopped
- 1 teaspoon orange zest
- 10 tablespoons chicken stock or 10 tablespoons water
- 1 cup orange juice
- 1 packet goya sazon goya (the orange packet variety)
- 1 1/2 teaspoons pimiento
- season the chicken with kosher salt and fresh ground black pepper.
- heat oil in pot and brown the chicken.
- add garlic and orange zest, saute for about 30 seconds.
- add liquid and bring to boil.
- add rice, olive, and pimiento.
- return to boil.
- reduce head to medium-low, cover, and simmer until rice is cooked, about 30 minutes.
- garnish each serving with cilantro.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.