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Galinhada Recipe (with Video)

Grain, Wheat-free, Fish-free

Discover our Galinhada Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 50min | Cook 40min


The Chicken Marinade
- 4 Chicken thighs, boneless, skinless
- 0.5 c Olive oil
- 0.5 tbsp Paprika
- 1 tbsp Turmeric
- 1 Lemon, juiced
- 4 scallion whites
- 3 clove Garlic
- 1 tbsp Salt
- 1 tbsp Black pepper
- marinated chicken thighs
- reserved marinade
- 1.5 c jasmine rice
- 2 Bay leaves
- 0.5 c White wine
- 2.5 c Chicken Broth
- 3 clove Garlic
- 2 Roma tomatoes
- 1 Carrot
- 1 Onion
- scallion greens
- Parsley, chopped for garnish
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Marinade Preparation
1. Peel 3 garlic cloves, then split scallions into their whites and greens.
2. Keep the whites for the marinade but thinly slice the greens and set to the side as a garnish for later.
3. Add garlic and scallion into a blender/food processor along with olive oil, paprika, turmeric, lemon juice, salt, and pepper.
4. Blend until smooth and incorporated.
5. Cut the chicken thighs into 1-inch cubes.
6. Add to a mixing bowl with the marinade, and incorporate.
7. Cover and set the fridge to marinate for as long as you like.
Preparing the Dish
1. Remove the marinated chicken from the fridge 1 hour before making the rest of the dish.
2. Wash and drain jasmine rice until the water runs clear.
3. Let sit for 20 minutes, then drain the water one more time.
4. Prepare the veggies–dice your onion, carrot, and roma tomatoes.
5. Mince garlic.
Cooking the Dish
1. Heat a pan with olive oil over high heat.
2. When it’s shimmering, add in the chicken, but try not to get all the marinade in there so we can get some nice color–I’d recommend grabbing the chicken in batches with tongs and placing it into the pan instead of just pouring the entire thing in there.
3. Reserve the marinade.
4. Sear the chicken until golden brown on both sides and remove.
5. Turn the heat down to medium high and then add in the onion, carrot, and bay leaves, scraping the bottom to remove any stuck bits.
6. Sauté with a pinch of salt until slightly golden.
7. Add in the garlic and cook until fragrant and it begins to turn golden.
8. Add in tomatoes with the reserved chicken marinade, cook for a few minutes, then pour in the white wine.
9. Reduce until the wine turns syrupy, then add the rice.
10. Toast the rice for a few minutes stirring to incorporate, then add the broth.
11. Place chicken on top of the rice.
12. Bring to a boil, and cover.
13. Simmer over low for 20 minutes.
Finishing the Dish
1. When the rice finishes cooking, do not remove the cover.
2. Cut the heat and let sit for another 10 minutes.
3. Uncover, add in sliced scallion greens and chopped parsley, and stir in.
4. Serve.

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