Brazilian Chicken Stew (Galinhada)

Ingredients

• 3 pounds bone-in, skin-on chicken thighs and drumsticks
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tomatoes, diced
• 1 teaspoon ground annatto (urucum) or turmeric
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 2 bay leaves
• 2 cups long-grain white rice
• 4 cups chicken stock
• 1 lime, juiced
• 1/2 cup frozen green peas
• 1/4 cup fresh cilantro, chopped
• 2 scallions, thinly sliced
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Method

1. 1

   Pat the chicken pieces dry and season all over with salt and black pepper.

2. 2

   Squeeze the lime juice over the chicken and toss to coat; set aside to marinate while you prep the vegetables.

3. 3

   Heat the olive oil in a 6-quart pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches, about 3 minutes per side, then remove and set aside.

   8:00 · Brown chicken
4. 4

   Add the onion, red and green bell peppers, and garlic to the pot and cook, stirring, until softened, about 5 minutes.

   5:00 · Soften vegetables
5. 5

   Stir in the diced tomatoes, annatto or turmeric, paprika, and cumin, and cook until fragrant, about 2 minutes.

   2:00 · Bloom spices
6. 6

   Add the rice and bay leaves, stirring to coat the grains in the tomato mixture.

7. 7

   Return the browned chicken to the pot and pour in the chicken stock, nestling the chicken pieces among the rice.

8. 8

   Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the chicken is cooked through, about 25 minutes.

   25:00 · Simmer stew
9. 9

   Stir in the frozen peas, cover, and let sit off the heat for 5 minutes to warm through.

   5:00 · Rest with peas
10. 10

    Discard the bay leaves, fluff the rice, and taste for seasoning, adjusting salt and pepper as needed.

11. 11

    Garnish with chopped cilantro and sliced scallions before serving.