A legacy of the bandeirantes, chicken should preferably be served steaming on cold nights. This typical dish has every feel of grandma’s food. Very tasty!


  • 1 chopped green pepper
  • 2 crushed garlic cloves
  • 3 tablespoons of oil
  • 1 chopped onion
  • 1.2 kg chicken in pieces
  • 3 chopped seedless tomatoes
  • 3 cups of raw rice, washed and drained
  • 2 cubes of chicken broth
  • 2 teaspoons of salt
  • 1 and ½ liters of boiling water
  • 1 cup chopped green chilli
  • 1 teaspoon of saffron (optional)

Preparation Mode

  1. In a large pan, over medium heat, heat the oil, brown the peppers, garlic and onion for 5 minutes.
  2. Add the chicken and let it brown lightly.
  3. Add the tomato, rice, chicken broth, salt, saffron and water.
  4. Mix well and bring to a boil.
  5. Lower the heat and cook, covered, for 15 minutes or until the rice softens.
  6. Transfer to a refractory, sprinkle with the green scent and mix.
  7. Decorate to taste and serve.

Mom Tips

Saffron gives the typical yellowish color to rice.

If you prefer, add a finely chopped seedless finger pepper to the dish.

This dish does not require any other accompaniments.

To decorate the dish you can use slices of boiled eggs and sliced ​​tomatoes.

Chicken and vegetable risotto is also a great recipe.

Approximate yield of 6 servings.

Source: https://www.receitasdemae.com.br/receitas/galinhada/

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