Arroz Na Gallinha Recipe

Ingredients for Arroz Na Gallinha

• 1 (28 ounce) can crushed tomatoes
• Yellow Onion
• 4 cups chicken broth
• 1.5 lbs bone-in, skin-on chicken thighs
• Basmati Rice
• 2 teaspoons garlic powder
• 1 tablespoon dried basil leaves
• 1 teaspoon paprika
• Orange Bell Pepper
• Black Beans
• 2 tablespoons lemon juice
• 1-2 green chili peppers, finely chopped
• Tilapia Fillet

How to Make Arroz Na Gallinha

1. Finely chop 1 large onion. In a large frying pan, fry the onion in 2 tablespoons of olive oil until translucent (about 5 minutes).
2. Add 1 (28 ounce) can of crushed tomatoes, 4 cups of chicken broth, and 1.5 lbs bone-in, skin-on chicken thighs.
3. Bring to a simmer, then cover and cook on medium-high heat for 10 minutes.
4. Stir in 2 teaspoons garlic powder, 1 tablespoon dried basil leaves, and 1 teaspoon paprika.
5. Add 1 medium bell pepper (any color), chopped; 1 (15 ounce) can of kidney beans, rinsed and drained; 2 tablespoons lemon juice; and 1-2 green chili peppers, finely chopped (adjust to your spice preference). Reduce heat to medium-low and simmer uncovered for 40 minutes, or until chicken is cooked through.
6. While the chicken simmers, chop 8 ounces of tilapia fillets into bite-sized pieces.
7. Add the chopped tilapia to the pot and cook for 10 minutes, or until cooked through and flaky.
8. Serve the chicken and vegetable mixture spooned over 3 cups of cooked rice. Garnish with fresh parsley (optional). Serve warm.