Brazilian Galinhada

A simple Brazilian chicken and rice dish adapted for a Dutch oven, cooked entirely on the stovetop without burning the bottom.

⏱ 48 min 🍽 4 servings

brazilian chicken rice stovetop dinner

Ingredients

makes 4 servings

1
Heat the Dutch oven over medium heat (about level 4–5).
2
Add the oil and cook the onion until deeply golden, almost caramelized.
3
Add the garlic and turmeric and cook for another 30 seconds.
4
Add the diced chicken and cook until lightly browned on all sides.
5
If the bottom begins to darken too much, add 1–2 tablespoons of water as needed to loosen the flavorful bits and prevent burning.
6
Season with salt to taste.
7
Stir in the uncooked rice and corn.
8
Cook for about 1 minute, stirring, so the rice absorbs some flavor and becomes slightly glossy.
9
Pour in the hot chicken broth.
10
Stir once to distribute everything evenly, then stop stirring.
11
Taste the liquid and adjust salt if needed. It should taste slightly saltier than you want the finished dish.
12
Increase the heat just enough to bring the liquid to a gentle simmer (small bubbles around the edges).
13
As soon as it starts simmering, reduce the heat to the lowest setting possible.
14
Cover tightly with the lid.
15
Cook for 18 minutes without opening the lid.
16
Turn off the heat and leave the pot covered for another 10–15 minutes.
17
Fluff the rice gently with a fork before serving.