Galinhada Elegante: Brazilian Chicken and Rice

Galinhada, a comforting Brazilian classic, is elevated here with saffron-infused rice, tender chicken thighs, and a vibrant sofrito. This recipe delivers a symphony of savoury flavours that make it perfect for a special weeknight dinner.

Ingredients

• Chicken:

* 2 boneless, skinless chicken thighs (about 250g total), cut into 2.5cm pieces

* 1 lime, juiced

* 1 teaspoon smoked paprika

* 1/2 teaspoon ground cumin

* Salt and freshly ground black pepper

• Rice and Sofrito:

* 1 tablespoon olive oil

* 1 medium yellow onion, finely chopped

* 2 cloves garlic, minced

* 1 red bell pepper, seeded and finely chopped

* 1 tomato, finely chopped

* 1/4 teaspoon saffron threads

* 1 cup long-grain rice

* 2 cups chicken broth, warmed

* 1 tablespoon butter

* 2 tablespoons chopped fresh parsley, for garnish

Method

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with lime juice, smoked paprika, cumin, salt, and pepper. Toss to coat and let marinate for at least 15 minutes at room temperature or up to 1 hour in the refrigerator.
2. Prepare the Sofrito: Heat olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the chopped red bell pepper and tomato, and cook until the vegetables have softened slightly, about 5 minutes.
3. Toast the Rice: Stir in the saffron threads and rice into the pan with the sofrito, ensuring the rice is well coated with the mixture. Cook for 2 minutes, stirring constantly, until the rice begins to toast and release its aroma.
4. Cook the Chicken and Rice: Add the marinated chicken to the pan and stir to combine with the rice and sofrito. Pour in the warmed chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover the pan tightly, and cook for 18-20 minutes, or until the rice is tender and the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
5. Finish and Serve: Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork, stir in the butter, and season with additional salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Chef's Note

For an extra layer of flavour, stir in a pinch of chili flakes when you add the saffron to the sofrito. You can also add a handful of chopped olives or capers during the last 5 minutes of cooking for a saltier, more complex taste.