Galinhada

Ingredients

• Lime - 1, cut into wedges
• Cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Rice - 2 cups
• Chicken broth - 4 cups
• Bay leaf - 2
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1 teaspoon
• Tomato - 2 medium, chopped
• Bell pepper - 1, chopped
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Chicken - 1 whole, cut into pieces

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chicken pieces and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, and bell pepper. Cook until the vegetables are softened.
4. Add the chopped tomatoes, turmeric, paprika, cumin, bay leaves, salt, and pepper. Stir well to combine.
5. Return the chicken pieces to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
6. Add the rice to the pot and stir to combine. Cover and cook for another 20 minutes, or until the rice is cooked and the chicken is tender.
7. Remove the bay leaves and discard.
8. Garnish with chopped cilantro and serve hot with lime wedges on the side.