How to make galinhada in the pressure cooker: moist and flavorful recipe
Want to learn how to make galinhada in the pressure cooker the homemade way, with fluffy rice and juicy chicken? You’re in the right place! I’ll show you a practical recipe with simple ingredients, perfect to transform this Brazilian tradition into an easy and delicious dish. Get your pot ready and let’s prepare this marvel together!
Essential ingredients for galinhada in the pressure cooker
Before starting, check the list of ingredients that guarantee the authentic flavor of moist galinhada:
- 1 kg of chicken drumsticks or thighs (preferably with bone and skin)
- 1 and ½ cups of long grain or parboiled rice
- 1 medium onion, finely chopped
- 3 cloves of garlic, crushed
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 ripe tomato, chopped, skin removed
- 3 tablespoons of oil or olive oil
- 1 teaspoon of turmeric (curcuma)
- 1 teaspoon of smoked paprika (optional)
- 1 bay leaf
- Chopped fresh herbs (parsley and green onion) to taste
- Salt and black pepper to taste
- 3 cups of hot water
- 1 chicken bouillon cube or 1 cup of homemade broth
Step-by-step to prepare galinhada in the pressure cooker
Following these simple steps, your galinhada will be super tasty and with that perfect texture:
- Season the chicken: Mix salt, black pepper, half the garlic, paprika, and turmeric. Let it rest for 15 minutes to absorb the flavors.
- Brown the chicken: Heat the oil in the pressure cooker and sear the chicken pieces until evenly browned. Remove and set aside.
- Sauté the vegetables: In the same pot, sauté the onion, the remaining garlic, tomato, and bell peppers until they wilt and release aroma.
- Assemble the galinhada: Return the chicken to the pot, add the rice and gently mix. Then pour the hot water with the dissolved broth, adjust the salt, and add the bay leaf.
- Cook under pressure: Cover the pot and once it reaches pressure, cook for 8 minutes. Turn off the heat and wait for the pressure to release naturally.
- Finish the texture: Open carefully, gently stir the rice. If you want moister galinhada, add half a cup of hot water, cover without locking the lid, and let it cook in the steam for 5 minutes.
- Serve: Sprinkle fresh chopped herbs and enjoy this warm dish.
What is the best part of the chicken for the perfect galinhada?
To make galinhada in the pressure cooker with excellence, the choice of chicken cut makes all the difference. The best parts are the drumstick and thigh. With more natural fat, they ensure tender meat and a flavorful broth that makes the rice irresistible.
If you only have chicken breast, no problem! Just adjust the cooking time to up to 5 minutes under pressure to avoid drying out the meat. Also, be generous with the seasonings to compensate for the breast’s drier texture.
If choosing free-range chicken, the cooking time will be a bit longer. The tip is to cook the chicken separately for about 20 minutes in the pressure cooker before adding the rice and other ingredients. This way, the dish will be tender and full of flavor.
Tips to keep the galinhada moist without losing texture
No one wants mushy rice or dry galinhada, right? Therefore, the rice-to-liquid ratio is essential. In this recipe, we use 1 and ½ cups of rice to 3 cups of water, also considering the broth released by the chicken.
Prefer long grain or parboiled rice, as they keep the grains separate and won’t turn your dish into a soup. Regular white rice can absorb more water and break down easily.
If after the cooking time you notice the rice is still a bit hard, add more hot water little by little, stir gently and cover the pot without pressure, letting the rice finish cooking in the steam. This way, the texture will be perfect.
An important tip: avoid stirring the rice too much when opening the pot to preserve whole, fluffy grains.
How to enhance galinhada with varied ingredients
Galinhada is very versatile and allows many additions to make the dish your own. Here are some ideas to boost your recipe:
- Nutritious vegetables like carrot, green beans, and zucchini – cut into small pieces to cook together with the rice.
- Traditional ingredients like corn, spicy calabrese sausage, or diced bacon for a smoky touch.
- For those who enjoy regional flavors, okra and pequi fruit are great choices that evoke the Goian galinhada style.
Just remember to adjust the liquid amount if using ingredients that release a lot of water, like zucchini, to make sure your rice doesn’t overcook.
Conclusion
Now that you’ve learned how to make galinhada in the pressure cooker with deliciously moist rice, perfectly seasoned chicken, and zero hassle, you’re ready to impress in the kitchen. This recipe is practical, versatile, and allows many adaptations to please every palate.
Try pairing your galinhada with a fresh salad, a squeeze of lime, or even some chili for that special finishing touch.
Liked these tips? Feel free to explore other recipes and tricks here on the site. See you next time!
