Brazilian Chicken and Rice Bowl (Galinhada)

Ingredients

• about 680 g Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Bell pepper (any color)
• 1.5 cups White rice
• 3 cups Chicken broth
• 2 tablespoons Tomato paste
• 1 cup Frozen peas
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Turmeric
• 2 tablespoons Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut chicken thighs into 2.54 cm pieces. Season with salt and pepper.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat.
3. 3Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
4. 4Add onion and bell pepper to the pot and cook until softened, about 5 minutes.
5. 5Add garlic and cook for 1 minute more.
6. 6Stir in tomato paste and cook for 1 minute.
7. 7Add rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed.
8. 8Stir in the cooked chicken, peas, and turmeric. Cook until heated through.
9. 9Garnish with fresh parsley before serving.

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