Ingredients: |
Ingredients: 3 whole garlic cloves
2 tsp. kosher salt
2 Tbs. fresh lime juice
2 tsp. dried oregano
1 whole chicken, skin on (3 to 4 pounds), cut into 8 pieces
Freshly ground black pepper
3 Tbs. olive oil
3 oz. Spanish chorizo, cut into ¼-inch-thick slices
2 medium onions, diced
3 scallions, green and white parts, chopped
3 large garlic cloves, minced
2 tsp. chopped fresh thyme
1 tsp. paprika
2 fresh bay leaves
1 lb. plum tomatoes, peeled, seeded, and diced
2 c. long-grain white rice, preferably Jasmine
2½ c. chicken stock
2 Tbs. unsalted butter
¼ c. chopped fresh parsley
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Directions: |
Directions:Mince and mash the whole garlic cloves to a paste with the salt, then transfer to a large bowl. Stir in the lime juice and oregano. Add the chicken pieces and rub all over with the marinade until well coated. Cover with plastic wrap and leave at room temperature for 1 hour.
Spread the chicken over a baking sheet covered with paper towels and pat dry. Season with pepper on all sides.
In a large heavy sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the chicken skin side down and cook until lightly browned all over, about 3 minutes per side. Using a slotted spoon, transfer the chicken to a bowl and cover with foil to keep it moist.
If there is too much fat in the pan, drain a little. If there is a lot of garlic stuck to the pan, deglaze with about ½ cup water, scraping the bottom of the pan, and bring to a boil. Strain into a bowl and set aside.
Heat the remaining 1 tablespoon olive oil in the same pan over medium heat, add the chorizo, and cook until lightly browned on both sides, about 2 minutes per side. Using a slotted spoon, transfer the chorizo to the bowl with the chicken. Cover again.
Keeping the fat that's left in the pan, reduce the heat to low, add the onions and scallions, and cook for another minute. Add the thyme, paprika, bay leaves, and tomatoes and cook until the tomatoes are softened, 4 to 5 minutes. Add the rice and stir well, making sure every grain is shiny and well mixed into the vegetable mixture. (If you would like to add the deglazing juices from the chicken, now is the time.) Then add the stock and bring to a boil. Reduce the heat to low and add the chicken, sausage, and any juice that accumulated in the bowl, arranging it all evenly over the rice. Season with salt and pepper, cover, and cook gently until the rice has absorbed all the liquid, 20 to 30 minutes.
Stir in the butter gently and serve, garnished with the parsley. |
Personal
Notes: |
Personal
Notes: I walked into a place where cooking classes are held in Philadelphia, once when I was exploring the area. My friend and I knew the sister-in-law of the woman who was supposed to run it. Unfortunately they were barely open, fortunately the kind woman preparing to open the shop let us in to look around. I saw the Brazilian food dishes on the board from the class that week and with excitement about my own enthusiasm, she gifted me the cookbook they had been using for the class.
Galinhada was my community dinner in DC the next week and it was delicious.
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This recipe for Galinhada is from