Goian Chicken and Pequi Rice
Ingredients
- 4 tablespoons oil
- 1 kg chicken thighs and drumsticks
- 4 garlic cloves, minced
- Salt and black pepper to taste
- 1 chicken bouillon cube
- 9 cups hot water
- 1 onion, chopped
- 3 cups rice, washed and drained
- 1 teaspoon turmeric
- 1/2 serrano pepper, chopped
- 300g whole preserved pequi
- 2 tomatoes, chopped
- Chopped fresh cilantro for sprinkling
Preparation
Heat a large pot over high heat with the oil and brown the chicken pieces seasoned with garlic, salt, and pepper
Add the chicken bouillon cube and cover with 2 cups of hot water
Cook covered for 10 minutes or until the chicken is tender and the water has evaporated
Add the onion, rice, turmeric, and pepper; sauté for 2 minutes
Pour in the remaining hot water, pequi, and tomatoes; adjust salt and cook over low heat with the lid slightly ajar until the water is almost gone and the rice is cooked
Turn off the heat and let it rest covered for 10 minutes
Transfer to a serving dish, sprinkle with fresh cilantro, and serve
