Brazilian cuisine blends three cultures: native Indians, Portuguese, and African. Each adds their own identities to each dish and each region of the country has their own "dish".
Galinhada (Brazilian Portuguese)
Serves 6
juice of 2 organic lemons
minced 1 clove of garlic
chopped 2 each, organic onions and scallions
2 pounds (910 g) organic chicken, cut into pieces
1 cup (130 g) rice
1/2 pound (65 g) organic cooked frozen corn
1/2 cup (65 g) sliced black olives
3-4 Tbs. (45-60 ml) olive oil
pinch of saffron
black pepper (to taste)
optional: 1 chopped seeded pepper, desired heat
(Brazilian Portuguese)
A. Marinade/ vine d'albo
um 1. Mix together: lemon juice, garlic, 1 onion, 1 scallion, parsley, black pepper, and optional hot peppers.
dois 2. Marinade the chicken for an hour, turn over a few times.
três 3. Drain the chicken, reserve the marinade sauce and brown the chicken in a fraying pan with half the olive oil.
quatro 4. Cover the chicken with the rest of the marinade, add water if necessary, and simmer until cooked.
cinco 5. Remove the cooled chicken and shred it. Set aside. RESERVE the broth.
B. Continue:
seis 6. Sauté the rest of the onions and scallion.
sete 7. Add uncooked rice and mix.
oito 8. Mix in the chicken, corn, olives, and saffron.
nove 9. Add 2 cups (480 ml) broth. (Add water if you do not have enough broth.)
dez 10. Cook until the rice is done.
Bom apetite!
