Discover the history of this region →
Galinhada is the one-pot chicken and rice of Goiás, glowing yellow from açafrão-da-terra (turmeric) and finished with a fistful of fresh herbs. It is what families cook for a crowd on weekends and at country festivals. This version swaps the rice for cauliflower rice and adds hearts of palm, a nod to the bitter palm heart, guariroba, that Goiás cooks love.
Per serving: 471 calories · 7.5 g net carbs · 34 g protein · 33 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 3 pounds bone-in skin-on chicken thighs (about 2 1/4 pounds meat)
- 1 1/2 teaspoons fine salt divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 1 small green bell pepper diced
- 1 ripe tomato chopped
- 2 teaspoons ground turmeric (açafrão-da-terra)
- 1 cup chicken bone broth
- 5 1/2 cups riced cauliflower
- 1 cup sliced hearts of palm (about 2/3 of a 14-ounce can)
- 1/3 cup chopped parsley
- 3 scallions sliced
Instructions
- Season the chicken with 1 teaspoon of salt and the pepper. Heat the olive oil in a large, wide pot or deep skillet over medium-high heat and brown the chicken skin side down until deep golden, about 8 minutes. Turn and brown the other side for 3 minutes. Move the chicken to a plate.
- Pour off all but 2 tablespoons of fat. Add the onion and bell pepper and cook over medium heat for 5 minutes. Add the garlic, tomato and turmeric and cook for 3 minutes, stirring, until the tomato softens.
- Return the chicken to the pot, add the broth and bring to a simmer. Cover and cook gently for 20 to 25 minutes, until the chicken is cooked through and tender.
- Lift the chicken out. Stir the cauliflower rice and hearts of palm into the golden juices with the remaining salt. Cook uncovered, stirring, for 6 to 8 minutes until the cauliflower is tender and has absorbed most of the liquid.
- Pull the chicken from the bones in big pieces (or leave it on the bone) and fold it back into the pot. Scatter with the parsley and scallions and serve straight from the pot.
Notes
Nutrition
About This Dish
Galinhada is one of the signature dishes of Goiás and is served at family gatherings, rural festivals and religious celebrations across the state. In Goiás, the yellow spice is called açafrão or açafrão-da-terra, even though it is turmeric, not true saffron. Many Goiás versions include pequi, a pungent, buttery fruit of the cerrado, or guariroba, a bitter palm heart. Because it cooks in one pot and stretches a few chickens to feed many people, it is a classic for big crowds. Similar chicken and rice dishes are also popular in Minas Gerais.
Pairs Well With
- Brazilian Chuchu Refogado, Sautéed Chayote with Tomato and Herbs
- Brazilian Torta de Palmito, Hearts of Palm Pie
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Cathedral of Brasília). See all Brazilian recipes