Galinhada: Brazilian Chicken & Rice Stew

Step 1

Pat chicken dry with paper towels. Season all over with salt and black pepper.

Step 2

Dice the onion into 1/2-inch pieces. Peel and mince the garlic.

Step 3

Heat olive oil in a heavy Dutch oven or 5-quart pot over medium-high until shimmering, ~90 seconds.

Step 4

Brown chicken skin-side down without moving, 4–5 minutes. Skin should look golden. Flip and brown 3 minutes more.

Step 5

Remove chicken to a plate. Leave fat in the pot.

Step 6

Add diced onion to the pot and soften, stirring occasionally, until translucent, ~4 minutes.

Step 7

Add minced garlic and stir constantly until fragrant, about 60 seconds.

Step 8

Add rice and stir to coat with oil for 2 minutes. You should hear it crackle slightly.

Step 9

Pour in chicken broth, scraping up browned bits from the pot bottom with a wooden spoon.

Step 10

Return chicken to the pot. Add carrot, celery, bay leaves, and peppercorns. Stir once.

Step 11

Cover, bring to a simmer over medium-high, then reduce heat to medium-low. Simmer 25–30 minutes until rice is tender and liquid is absorbed.

Step 12

Remove from heat and let rest, covered, 5 minutes. Taste and adjust salt and pepper.

Step 13

Ladle galinhada into bowls, ensuring each gets chicken, vegetables, and broth. Serve hot.