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Galinhada Mineira Brazilian Saffron Rice with Chicken and Vegetables Recipe

18.11.19 /

Ingredients

  • 1kg boneless skinless chicken thighs
  • 1 teaspoon salt
  • Black ground pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 2-3 tablespoons vegetable oil
  • 1 small white onion, small diced
  • 1 large green bell pepper, small diced
  • 2 cloves garlic, minced
  • 2 cups parboiled rice
  • 1/2 cup white wine
  • 3-1/2 cups chicken broth
  • 1/2 cup water, hot
  • 1 tablespoon saffron threads
  • 1 teaspoon tomato paste
  • 1 bay leaf
  • Fresh juice of 1/2 lemon
  • 3 large diced tomatoes, skin and seeds removed
  • 1 to 1-1/4 cups fresh or frozen peas, cooked
  • 1/4 cup green onions, chopped

Method

  1. Season the chicken thighs with salt, pepper, garlic powder, and cumin. Let rest for about 30 minutes.
  2. Meanwhile, dice and chop the vegetables. Place aside.
  3. In a large pan over medium-high heat, sauté the onion and bell pepper for about 2 minutes. Add the chicken and let brown for about 2 minutes each side. Add the garlic and sauté for 30 to 60 seconds. Add the rice and brown quickly. Add the wine and let evaporate.
  4. Then, add the broth. Dissolve the saffron in the warm water and add to the pan with the tomato paste and bay leaf. Stir, bring to a boil, reduce heat to medium-low, and cover the pan. Let cook for about 15 to 20 minutes, or until the rice is cooked and all the liquid has completely evaporated.
  5. Remove from the stove, add the lemon juice, the tomato, cooked peas, and the green onions. Mix gently and season.
  6. Serve and enjoy!

Serves 4 to 6

Image credit: Denise Browning

Source:  From Brazil To You

Galinhada Mineira Brazilian Saffron Rice with Chicken and Vegetables Recipe

Recipe by Saffron and MoreCourse: Main Meals, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1kg boneless skinless chicken thighs

  • 1 teaspoon salt

  • Black ground pepper to taste

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground cumin

  • 2-3 tablespoons vegetable oil

  • 1 small white onion, small diced

  • 1 large green bell pepper, small diced

  • 2 cloves garlic, minced

  • 2 cups parboiled rice

  • 1/2 cup white wine

  • 3-1/2 cups chicken broth

  • 1/2 cup water, hot

  • 1 tablespoon saffron threads

  • 1 teaspoon tomato paste

  • 1 bay leaf

  • Fresh juice of 1/2 lemon

  • 3 large diced tomatoes, skin and seeds removed

  • 1 to 1-1/4 cups fresh or frozen peas, cooked

  • 1/4 cup green onions, chopped

Directions

  • Season the chicken thighs with salt, pepper, garlic powder, and cumin. Let rest for about 30 minutes.
  • Meanwhile, dice and chop the vegetables. Place aside.
  • In a large pan over medium-high heat, sauté the onion and bell pepper for about 2 minutes. Add the chicken and let brown for about 2 minutes each side. Add the garlic and sauté for 30 to 60 seconds. Add the rice and brown quickly. Add the wine and let evaporate.
  • Then, add the broth. Dissolve the saffron in the warm water and add to the pan with the tomato paste and bay leaf. Stir, bring to a boil, reduce heat to medium-low, and cover the pan. Let cook for about 15 to 20 minutes, or until the rice is cooked and all the liquid has completely evaporated.
  • Remove from the stove, add the lemon juice, the tomato, cooked peas, and the green onions. Mix gently and season.
  • Serve and enjoy!

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.