Galinhada

Ingredients

Chicken

2 pounds, cut into pieces

Rice

2 cups, preferably long-grain or jasmine

Chicken broth

4 cups

Lime

1, cut into wedges

Cilantro

1/2 cup, chopped

Salt

to taste

Black pepper

to taste

Bay leaf

1

Cumin

1 teaspoon

Paprika

1 teaspoon

Turmeric

1 teaspoon

Tomato

1 large, chopped

Bell pepper

1, chopped (preferably red or yellow)

Garlic

3 cloves, minced

Onion

1 large, chopped

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chicken pieces and cook until browned on all sides, about 8-10 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, and bell pepper. Cook until the vegetables are softened, about 5 minutes.
4. Add the chopped tomatoes, turmeric, paprika, cumin, bay leaf, salt, and pepper. Stir well to combine and let the mixture cook for another 2-3 minutes to develop the flavors.
5. Return the browned chicken pieces to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes to ensure the chicken is cooked through.
6. Stir in the rice, ensuring it is evenly distributed throughout the pot. Cover and cook for another 20 minutes, or until the rice is cooked and has absorbed the liquid.
7. Remove the bay leaf and discard it. Fluff the rice with a fork, mixing in the chicken.
8. Garnish with chopped cilantro and serve hot with lime wedges on the side for a zesty finish.