Galinhada goiana: turmeric chicken and rice with vegetables

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• White rice65 g
• Turmeric1 teaspoon
• Onion50 g
• Garlic1 clove
• Bell peppers80 g
• Canned sweetcorn50 g
• Peas50 g
• Tomatoes80 g
• Chicken broth250 ml
• Parsley6 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: celery,

Method

1. Cut the chicken into roughly 3 cm pieces, chop the onion and garlic and dice the peppers and tomatoes. Heat the chicken stock and rinse the rice.
2. Heat the oil in a lidded casserole over medium-high heat and brown the chicken with the onion, garlic and turmeric for 6 minutes, until the chicken is golden and the onion soft.
3. Add the peppers and tomatoes and cook for 3 minutes, until softened.
4. Add the rice, stir for 1 minute to coat it, then pour in the hot stock and a pinch of salt; cover and cook over low heat for 15 minutes.
5. Add the drained sweetcorn and peas, stir, cover and cook for another 3 minutes, until the rice is tender and has absorbed the stock but is still moist.
6. Finish with chopped parsley and serve.