Ingredients
for the The Chicken Marinade
4 boneless, skinless chicken thighs
½ cup olive oil
½ tablespoon paprika
1 tablespoon turmeric
Juice of a lemon
4 scallion whites
3 garlic cloves
1 tablespoon salt
1 tablespoon black pepper
for the Galinhada
Marinated chicken thights
Rest of the reserved marinade
1 ½ cups jasmine rice
2 bay leaves
½ cup white wine
2 ½ cups chicken broth
2 roma tomatoes
1 carrot
1 onion
Sliced scallion greens and chopped parsley for garnish
Directions
Step 1
Begin with the marinade. Peel 3 garlic cloves, then split scallions into their whites and greens. Keep the whites for the marinade but thinly slice the greens and set aside as a garnish for later.
3 garlic cloves
4 scallion whites
Step 2
Add garlic and scallion into a blender/food processor along with olive oil, paprika, turmeric, lemon juice, salt, and pepper. Blend until smooth and incorporated.
1 tablespoon salt
1 tablespoon black pepper
Juice of a lemon
1 tablespoon turmeric
½ tablespoon paprika
½ cup olive oil
Step 3
Cut the chicken thighs into 1-inch cubes. Add to a mixing bowl with the marinade, and incorporate. Cover and set in the fridge to marinate for as long as desired.
4 boneless, skinless chicken thighs
Rest of the reserved marinade
Step 4
Remove the marinated chicken from the fridge 1 hour before making the rest of the dish.
Marinated chicken thights
Step 5
Wash and drain jasmine rice until the water runs clear. Let sit for 20 minutes, then drain the water one more time.
1 ½ cups jasmine rice
Step 6
Prepare the veggies–dice your onion, carrot, and roma tomatoes. Mince garlic.
1 carrot
2 roma tomatoes
1 onion
Step 7
Heat a pan with olive oil over high heat. 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. Reserve the marinade.
Step 8
Sear the chicken until golden brown on both sides and remove. 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. Sauté with a pinch of salt until slightly golden.
1 carrot
1 onion
2 bay leaves
Step 9
Add in the garlic and cook until fragrant and it begins to turn golden. Add in tomatoes with the reserved chicken marinade, cook for a few minutes, then pour in the white wine. Reduce until the wine turns syrupy, then add the rice.
½ cup white wine
Step 10
Toast the rice for a few minutes stirring to incorporate, then add the broth. Place chicken on top of the rice. Bring to a boil, and cover. Simmer over low for 20 minutes.
2 ½ cups chicken broth
Step 11
When the rice finishes cooking, do not remove the cover. Cut the heat and let sit for another 10 minutes.
Step 12
Uncover, add in sliced scallion greens and chopped parsley, and stir in. Serve.
Sliced scallion greens and chopped parsley for garnish
