More ▾
Arroz de Galinha (Arroz de Galinha Português)
By Sandra Correia · rainhadacozinha.com
Serves 6
| prepRinse the rice and set aside | ||||||||
| prepDice the onion, mince the garlic, slice the red pepper, slice the chouriço | ||||||||
| 7–8 chicken legs | Season chicken, rest 15–20 min | Return chicken & chouriço, boil then simmer low 30–35 min | Stir in peas, cook 5 min covered | Season with salt | Remove bay leaves, rest 10 min, garnish & serve | |||
| 2 tsp sea salt | ||||||||
| 1/2–1 tsp white pepper | ||||||||
| 1 Portuguese chouriço, sliced | Fry chouriço 4–5 min, remove | |||||||
| 1 tbsp olive oil (for browning chicken) | Brown chicken in oil 3–4 min per side, remove | |||||||
| 2 tbsp olive oil (for the vegetables) | Sauté onion & pepper 5–7 min in oil | Add garlic, paprika & parsley, cook 1 min | Deglaze with wine, simmer 2–3 min | Stir in rice, tomatoes, broth & bay leaves | ||||
| 1 large onion, diced | ||||||||
| 5 garlic cloves, minced | ||||||||
| 1 red pepper, sliced | ||||||||
| 1 tbsp paprika | ||||||||
| 1 tbsp dried parsley | ||||||||
| 1 cup / 240 ml white wine | ||||||||
| 2 cups / 400 g long grain white rice, rinsed | ||||||||
| 1 cup / 240 ml crushed tomatoes | ||||||||
| 1–2 bay leaves | ||||||||
| 4 1/2 cups / 1 l chicken broth | ||||||||
| 1 cup / 150 g frozen peas | ||||||||
| salt to taste | ||||||||
| fresh parsley for garnish (optional) | ||||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free