Galinhada
 
  • 1 pound Chicken Breasts, boneless skinless
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons Paprika (I used smoked)
  • 3 cloves Garlic minced
  • 1 Lime, juiced
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • 2 Tablsespoons Olive Oil
  • 1 link Cooked Calabresa sausage, sliced (about 1 cup) you can use kielbasa or other cooked sausage
  • 4 Onion, diced green onions, sliced
  • 2 cloves Garlic, minced minced
  • 1 Carrot, large, diced
  • 14 ounces Diced Tomatoes
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Paprika (same used in the marinade)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • 1 Bay leaf
  • 1/4 cup Fresh Cilantro chopped
  • 1 1/2 cup Uncooked White Long Grain Rice
  • 3 1/2 Cups Chicken Broth or Chicken stock or beef/vegetable broth, stock
  • If your chicken is not already cut into bite-size chunks, do that now.
  • In a storage bag or glass container, add olive oil, garlic, paprika, juice from a lime, salt and black pepper. Mix together, then add the raw chicken breasts. You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!
  • Peel and dice the onion. Peel and dice the carrots. Mince the garlic. Slice the cooked sausage into ¼ inch slices. Measure out the seasonings and other ingredients.
  • Preheat your dutch oven over medium high heat, add a tablespoon of Olive Oil and spread around. Add the marinated chicken to the hot pot. Cook for 2-3 minutes on each side just to get a nice sear; you don't need to cook all of the way through as they will continue to cooker later with the rice. Transfer the chicken to a plate so you can cook the veggies.
  • Add another drizzle of oil if needed, then add the carrots, onions, and garlic. Stir to combine and let cook for 2 minutes. Add the paprika, cumin, oregano, salt, and the slice pre-cooked sausage. Mix everything to combine.
  • Next stir in the rice so that all of the delicious flavors soak into the rice before you add the liquids.
  • Last, add the diced tomatoes, the broth, the chicken, the fresh cilantro, and the bay leaf. Stir to combine and bring to a boil on high heat (may take about 5 minutes). When bubbling, reduce the heat to low, cover, and cook for 20 minutes. After 20 minutes, turn the heat off, but DO NOT REMOVE THE COVER. Wait another 5-10 minutes and then remove the cover.
  • Garnish with fresh cilantro and enjoy!
Source: https://www.foodtalkdaily.com/recipes/poultry/chicken-breast/galinhada-dutch-oven-chicken-and-rice-44595094
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