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Galinhada (Chicken and Rice) Recipe

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This recipe for Galinhada (Chicken and Rice), by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Nunez
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 diced chicken breasts, 1 T. canola oil (or other cooking oil), 1 diced tomato, 1 diced onion, 2 chopped garlic cloves, 1/2 c. white rice, 1 1/2 c. water, 1 T. lime juice (optional), 2 chicken bouillon cubes, 1 tsp. salt, 2 T. chopped fresh parsley, 2 T. chopped fresh green onion

Directions:
Directions:
Heat oil in a large pot. Add chicken and cook until golden. Add tomato, onion and garlic. Cook until onions have softened. Push aside mixture, making a whole in the middle and add rice. Warm rice and then add water, bouillon cubes, salt, and lime juice. Bring to boiling and then turn down the heat. Add parsley and green onion. Cook until water has mostly evaporated.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Traditionally, chicken legs, thighs, wings are used. I don't like to deal with bones so I use chicken breasts. Test the rice for softness. If it is still hard, add more water and cook a little longer. I've never used lime juice.

 

 

 

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