According to Wikipedia Galinhada is aÂ stew of rice with chicken.Â Its a typical Brazilian dish from the state of Minas Gerais. The name comes from Galinha, which is the Portuguese for “chicken”.
I am currently under the Slimming World ‘cosh’ and so I am desperate for interesting dishes which are flavorsome, relatively Syn Free, and acceptable to both my Husband and teenage daughter.
I came across this recipe in a magazine, as an advert for Frozen Tenderstem Broccoli.Â I didn’tÂ have it with Broccoli on the side, but the dish was so nice that it instantly became a family favorite, so give it a try.
These quantities serve Four and cooking time is about 45 minutes.Â
Spray a large, nonÂ stickÂ frying pan with a little cooking spray and place over a medium heat.
Halve 600g of skinless, boneless chicken thighs.Â Season the pieces and then add to the pan and cook until browned all over.Â Remove from the pan and set aside.
Reduce the heat slightly and add 2 onions (peeled and diced) and four garlic cloves (finely chopped)Â and cook for around 5-8 minutes, or until soft.
Stir in Two red peppers (Deseeded and diced) and 2tsp of paprika and 250g of paella rice.Â (the recipe also called for 1tsp of saffron threads, but this in no way frugal, add it if you have it or if you just want the colour add a little tumeric.)
Cook the rice etc until the rice looks slightly translucent, and then add a 400g of chopped tomatoes and 650ml of Hot Chicken Stock.Â Reduce the heat to Low and simmer for 15 minutes
To finish stir through 150g of frozen peas, turn the heat off, cover and leave for five minutes before serving.Â