Rice & pasta
Galinhada with Pequi
Chicken and rice flavored with pequi, a fruit typical of the cerrado.
Gluten-free
Ingredients
- 800 g chicken, in pieces
- 350 g rice
- 6 pequi fruits (or as available)
- 1 onion, chopped
- 4 garlic cloves
- 2 tomatoes, chopped
- 1 teaspoon turmeric
- 1 bunch cilantro and scallion, chopped
- 3 tablespoons oil
- Salt, pepper and cumin to taste
Step-by-step
Using a different robot? Switch it here:
- Marinate the chicken with garlic, salt, pepper and cumin for 15 minutes.
- Put the onion and remaining garlic in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the chicken and pequi; sear 8 min/120°C/reverse/spoon speed.
- Add the tomato and turmeric; sauté 3 min/120°C/reverse/spoon speed.
- Add the rice and 700 ml hot water; set 18 min/100°C/reverse/spoon speed.
- Let rest 5 minutes, sprinkle with cilantro and scallion and serve.
Tips
- Warn diners not to bite into the pequi pit, which has spines.
- Pequi gives it an intense aroma typical of Goiás and the cerrado.
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