Galinhada Saffron Chicken and Cauliflower Rice

Culture. Diversity. Appreciation. Respect. Curiosity. Humility. Compassion. There are so many amazing diverse cultures around this world. If only there was enough time in this life to visit them all and learn about their unique beauties and challenges!

I have decided to do my best to taste flavors of places that I may never get to visit. Food is such an integral part of culture. Spices. Flavors. Cooking styles. Native produce. Native meats. Traditional dishes. Cultural comfort foods. So much to learn and explore. So much to appreciate and respect. I call this recipe Brazilian-inspired Galinhada because I have not yet visited Brazil, yet I love the flavors and the spices. I imagine eating similar food sitting at an outdoor table in Brazil… breeze in my hair… beautiful Brazilian Portuguese words spoken around me… Someday. In the meantime… ENJOY!!

My favorite tips:

*The beauty of this recipe is the delicious Brazilian-inspired Galinhada flavor that shines through!
*Please note – listed PREP and COOKING TIMES do not include marinating time.
*The chicken bouillon in the marinade is made by putting the cube into 2/3 cup boiled water. The directions on the bouillon will likely say to use 2 cups water to 1 cube. We are making a thicker liquid here for our marinade. If your bouillon cube has different proportions, be sure to compensate for that in your preparation.
*Some bouillon is not gluten-free. If you are preparing a gluten-free meal, please check ingredients.
*I use both cilantro and parsley. You can amend this recipe to include one or the other if you have a preference.
*Use two full sized tomatoes, or three roma tomatoes.
*I love saffron, so I tend to use more than other people may use. If you want to cut this from 1 teaspoon to a few threads, feel free to do so.
*Cauliflower rice can be the frozen variety, thawed and added to the skillet, or you can use fresh cauliflower rice. You can make your own by using a food processor, or buy fresh riced cauliflower in your the vegetable section of most grocery stores.
*This dish can be served as a one-dish meal, or goes well with Garlicky Collard Greens!

Saffron Chicken and Cauliflower Rice

Recipe by AmiessaCourse: DinnerCuisine: Other world cuisineDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

A tasty Galinhada recipe with delicious Brazilian-inspired flavor that shines through! Please note – PREP and COOKING TIMES do not include marinating time.

Ingredients

• Marinade

• 2 lbs boneless skinless chicken breast, cut in chunks

• 1 gluten-free chicken bouillon cube

• 2/3 cup water

• juice of 1 lemon

• 2 Tbsp fresh cilantro, chopped

• 2 Tbsp fresh parsley, chopped

• Saffron Chicken with Cauliflower Rice

• 1 Tbsp olive oil

• 4 green onions, finely sliced

• 6 cloves fresh garlic, minced

• 1 tsp saffron threads

• 2 tomatoes, peeled and diced

• 1 bell pepper, diced

• 1 cup frozen green peas, thawed

• 1/2 cup hot water

• 4 cups cauliflower rice

• Optional Garnish – fresh parsley, chopped

• Optional Garnish – fresh cilantro, chopped

• Optional Garnish – lemon wedges

Directions

• Marinade
• Prepare marinade first. Boil 2/3 cup water and add chicken bouillon cube. Let cool. (See notes)
• Add chicken, bouillon mixture, lemon juice, cilantro and parsley to marinating container. Mix well. Refrigerate from 2 hours to all day.
• Saffron Chicken with Cauliflower Rice
• Heat olive oil in large skillet on medium high heat. Add chicken with marinade. Cook approximately 5-7 minutes, stirring frequently until chicken browns.
• Add green onions and garlic. Cook 5 minutes, stirring frequently.
• Add saffron, tomato, bell pepper, peas, and 1/2 cup hot water. Stir well.
• Cook covered on low-medium heat for approximately 15 minutes until chicken is cooked completely through. Stir occasionally.
• Turn heat to low. Stir in cauliflower rice and simmer uncovered approximately 5 minutes, until heated through. Serve with garnishes. ENJOY!

Notes

• Please note – listed PREP and COOKING TIMES do not include marinating time.
• The chicken bouillon in the marinade is made by putting the cube into 2/3 cup boiled water. The directions on the bouillon will likely say to use 2 cups water to 1 cube. We are making a thicker liquid here for our marinade. If your bouillon cube has different proportions, be sure to compensate for that in your preparation.
• Some bouillon is not gluten-free. If you are preparing a gluten-free meal, please check ingredients.
• I use both cilantro and parsley. You can amend this recipe to include one or the other if you have a preference.
• Use two full sized tomatoes, or three roma tomatoes.
• I love saffron, so I tend to use more than other people may use. If you want to cut this from 1 teaspoon to a few threads, feel free to do so. Cauliflower rice can be the frozen variety, thawed and added to the skillet, or you can use fresh cauliflower rice. You can make your own by using a food processor, or buy fresh riced cauliflower in your the vegetable section of most grocery stores.
• This dish can be served as a one-dish meal, or goes well with Garlicky Collard Greens!