Galinhada

Galinhada is a Brazilian one-pot dish of chicken braised with rice, most associated with Minas Gerais. It is a common family dish and a staple of rural and home cooking.

What it really is

Galinhada is made by browning pieces of chicken, often with its skin, in oil or lard with onion and garlic, then adding rice and enough chicken stock or water to cook it. Colour and seasoning come from saffron or turmeric and from annatto, which gives the rice its orange-yellow tone, and the dish is finished with fresh herbs such as spring onion and parsley. The rice absorbs the cooking liquid as the chicken simmers, so the grains take on the flavour of the meat.

It is related to other rice-and-chicken dishes across Latin America and Portugal, such as arroz con pollo and arroz de frango, but galinhada is defined by the saffron or annatto colouring and by the way the chicken and rice are cooked together in a single pot. Versions with added sausage, quail eggs or pumpkin exist, and the dish is sometimes served with a side of pickled vegetables or hot sauce.

How it's served

• Served hot as a main course directly from the pot, usually on a large shared plate.
• Often accompanied by chilli sauce, pickled vegetables, or farofa.
• Eaten with a fork and spoon, with the chicken pieces served on top of the rice.
• Sometimes served with a fried egg or orange slices as a side.

How to write it on the menu

• Name the main ingredients: chicken, rice, and saffron or turmeric for colour, so guests know the rice is coloured.
• State if the chicken is bone-in, as the dish is normally served with the pieces on the bone.
• Note if sausage or pumpkin is added, as these vary between kitchens.
• Specify the dish is not vegan or vegetarian, as it is made with chicken stock and often lard.