Brazilian Chicken and Rice: Galinhada

• 11 ounces (300 grams) chicken breast, cut into large pieces
• 2 bouillon cubes, dissolved in half glass of water
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 12.7 ounces (360 grams) white rice, washed
• 2 tablespoons tomato paste
• 1 red bell pepper, small diced
• 3.5 ounces (100 grams) frozen peas
• 1 tablespoons parsley, chopped
• Salt and ground pepper to taste
• 5 cups (1200 milliliters) boiling water

METHOD:

1. Dissolve a bouillon cube in half a glass of water and mix it with lemon juice for the marinade.
2. Place the chicken and marinade in a closed, non-reactive container, such as a glass container or resealable plastic bag. Put it in the refrigerator for 30 minutes.
3. Meanwhile, chop and dice all vegetables, wash the rice, and boil the water in a tea kettle. Put it aside.
4. After the chicken has marinated, heat olive oil in a large pan over medium heat and add the chicken pieces. Cook until golden brown, approximately 6 to 10 minutes.
5. In the same pan, sauté the onion and garlic. After that, add the rice, tomato paste, bell pepper, and water, stirring well.
6. Cover the pan, turn down the heat, and cook for about 15 minutes until the rice has absorbed the water.
7. Add the peas and mix.
8. Remove from heat and transfer to large a serving bowl. Bom apetite!

I Heart Brazil, November 2019