Au Menu
Loading your session…
Galinhada — chicken and saffron rice

Galinhada — chicken and saffron rice

  • Main course
  • Brazilian

Lemon-marinated chicken cooks with rice, tomatoes, green pepper and peas.

Active time30 min

Cooking30 min

Total3 hResting : 2 h

Add to my week

Loading your week…

Ingredients

  • 1 lemon
  • 1 tbsp fresh coriander
  • 2 garlic cloves
  • 2 spring onions
  • 1 tbsp fresh parsley
  • 1 green pepper
  • 2 tomatoes
  • 6 raw chicken breasts
  • 2 chicken stock cubes
  • 100 ml water
  • 3 cups of water for the rice
  • 5 tbsp vegetable oil
  • 1 pinch of ground black pepper — optional
  • 2 cups of uncooked white rice
  • 1 pinch of saffron threads
  • 1 pinch of salt — optional
  • 4 tbsp frozen peas

Preparation

  1. Cut the chicken into pieces. Dissolve the cubes in the water labelled for stock. Squeeze the lemon and wash and chop the parsley and coriander. Combine the chicken, stock, juice and herbs. Cover and refrigerate for 120 min.

    1 lemon
    1 tbsp fresh coriander
    1 tbsp fresh parsley
    6 raw chicken breasts
    2 chicken stock cubes
    100 ml water
    • knife
    • chopping board
    • saucepan
    • mixing bowl
    • spoon
  2. Peel and chop the garlic. Wash and slice the spring onions. Peel and dice the tomatoes. Wash, deseed and dice the pepper. Heat the oil in a large saucepan. Cook the chicken with its marinade over high heat for 3 min, stirring. Add the spring onions and garlic and cook for 5 min.

    2 garlic cloves
    2 spring onions
    1 green pepper
    2 tomatoes
    5 tbsp vegetable oil
    • knife
    • chopping board
    • saucepan with lid
    • spoon
  3. Rinse and drain the rice. Add with the saffron, tomatoes, pepper and peas. Pour in the boiling water labelled for rice. Add salt and pepper if using. Cover and cook gently for about 15 min, stirring carefully occasionally. The rice must be tender and the chicken cooked through, at least 75 °C in the centre of the pieces.

    3 cups of water for the rice
    1 pinch of ground black pepper — optional
    2 cups of uncooked white rice
    1 pinch of saffron threads
    1 pinch of salt — optional
    4 tbsp frozen peas
    • saucepan with lid
    • spoon
    • cooking thermometer

Allergens

  • Celery
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Galinhada — chicken and saffron rice