Galinhada

Galinhada is traditionally made with bone-in chicken pieces, which are browned and then simmered directly with the rice. The chicken juices cook into the rice, creating a rich, savory one-pot meal characteristic of Minas Gerais state cuisine.

While some modern recipes use saffron, traditional galinhada usually gets its yellow color from annatto (urucum) or a local saffron substitute. The spice gives the chicken and rice dish its signature golden hue and mild, earthy flavor.

The most common vegetables used are diced onions, garlic, and bell peppers, particularly green or yellow ones. Corn and peas are also frequently stirred into the single pot near the end of cooking to add extra texture and sweetness.

Galinhada should be served hot directly from the pot, often garnished with fresh chopped cilantro or scallions. It is traditionally accompanied by a side of hot sauce and a simple salad to balance the rich, savory flavors of the rice and chicken.