Needless to say, 2020 was the year of the unexpected. We’ve spent more time at home than ever before, developed new hobbies and habits to pass time, and took this year as a chance to better ourselves and find new, creative ways to stay in touch with those we love.
We can anticipate that this holiday season will be different from anything else we’ve ever experienced, but one we can turn for the better! We love finding new ways to keep the celebration going, and it definitely won't stop here.
One of the biggest things we’ve missed this year was travel (especially to Brazil). As we wait patiently for a time when it'll be safer to globetrot again, we can find ways to immerse ourselves in new cultures in our very own homes.
Of course, our favorite way to do this is through FOOD!
In Brazil, we LOVE our comfort food - from savory to sweet, we’ve got you covered.
This Thanksgiving is the perfect time to experiment with an easy yet hearty traditional Brazilian dish. One of favorites is Galinhada, a delicious chicken + rice comfort food. Not only is this a fun, shareable dish, but it’s a great opportunity to flex your new cooking skills with your family, roommates, or whoever you’re spending this Thanksgiving / Friendsgiving with. (Top Chef, watch out!)
Our friend Emma from @capturedbite shows you how easy it is to make Galinhada at home! The best part? You only need to use one pot. (Yay for fewer dishes!)
Check out the recipe below!
One-Pot Galinhada Mineira (aka: Brazilian Chicken Saffron Rice)
Serves: 4 – 6
- 6 bone in skin on, bone- in chicken thighs
- 1 Tablespoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 small white onion, small diced
- 2 cloves garlic, minced
- 1 Tablespoon tomato paste
- 1/2 cup white wine
- 2 cups parboiled rice
- 3-1/2 cups chicken broth
- 1 tablespoon saffron threads
- 1 bay leaf
- Fresh juice of 1/2 lemon
- 2 large diced heirloom tomatoes
- 1-2 cups fresh or frozen peas, cooked
- 1/4 cup green onions, chopped
- Season the chicken thighs with salt, pepper, garlic powder, and cumin.
- Let rest for about 30 minutes.
- Meanwhile, dice and chop onions and tomatoes. Reserve to the side.
- In a large pot with a tablespoon of olive oil, place chicken thighs skin-side down to sear for 3-4 minutes until golden brown, then flip for 1-2 minutes over medium-high heat. Remove and set aside.
- Sauté the onion for about 2 minutes in the same pan with all the browned chicken bits remaining in the pot. (This is where you will start building flavor!) Season with a pinch of salt, and cook down for 5-7 minutes till the onions are soft and the browned bits start coming up off the pan.
- Meanwhile, mince the garlic into a paste.
- Add garlic and tomato paste into the pot, season with a pinch of salt, and cook down for 2 minutes to caramelize the natural sugars of the tomato.
- Add the white wine and scrape the sides and bottom of the pan to release any remaining chicken. Cook down wine for 2 minutes until the alcohol cooks off and the liquid has thickened.
- Add rice to the pot and cook for 1 minute to make sure the rice is evenly coated and toasted.
- Add the chicken back into the pot, pour over chicken broth. Add saffron and bay leaf.
- Bring to a boil, reduce heat to medium-low, and cover the pot. Let it cook for about 15 to 20 minutes, or until the rice is cooked and all the liquid has completely evaporated.
- Adjust the salt, if necessary. Remove from the stove, add the lemon juice, the tomato, cooked peas, and the green onions. Mix gently.
There you have it! A delicious Galinhada to share at your Thanksgiving table this year for a special international treat.
We are so thankful for you, our Sol Babe community, and we hope that this season is filled with warmth, joy, and gratitude.