Brazilian Chicken and Rice (Arroz de Galinha, Dairy-Free)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 190°C / 190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 680 g of chicken thighs. Cook for 3-4 minutes per side, until browned. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the chopped 1 medium onion and the chopped 1 medium bell pepper to the same pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
3. 3Add the minced 2 cloves of garlic and the 1 cup of rice to the pot. Stir constantly for 1 minute, until the garlic is fragrant and the rice is lightly toasted.
4. 4Pour in the 2 cups of chicken broth. Add the 1/2 teaspoon of turmeric, 1/2 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir everything together and bring the liquid to a boil.
5. 5Return the browned about 680 g of chicken thighs to the pot. Once the liquid is boiling again, reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and let it simmer for 20-25 minutes. The rice should be tender and the chicken should be cooked through. The internal temperature of the chicken should reach 74°C.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Then, fluff the rice gently with a fork and serve the Brazilian Chicken and Rice hot.

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