Servings: 6 servings
Calories: 471kcal
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
Browning the chicken well gives the cauliflower rice its savory depth, so do not rush that step. Cauliflower releases water as it cooks; if the pot looks soupy, keep cooking uncovered until it is moist but not wet. Taste for salt at the end, since broths vary.
Chef's Tip: Bloom the turmeric in the hot fat for a full minute before adding liquid. It turns a deeper gold and loses its raw, dusty taste.
Keto Swap: Traditional galinhada is built on white rice, and some versions add corn. Cauliflower rice soaks up the same golden juices, and the hearts of palm stand in for guariroba, the bitter palm heart used in Goiás.
Success Tip: Set out small bowls of chopped chili, lime wedges and grated Parmesan so everyone can finish their own plate.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 471kcal | Protein: 34g | Fat: 33g | Fiber: 4.1g
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