Galinhada is a typical rice and chicken stew from Brazil. Cook 500 g of diced chicken breasts in 1 tablespoon of sunflower oil with 1 small onion and 1 clove of garlic, finely chopped. Add salt, pepper and 1 pinch of chilli. Once the chicken is golden brown, cover it with water and add 1 chicken stock cube. Reserve the chicken and collect the cooking juices. In a large skillet, brown 1 small onion and 1 clove of garlic. Add 1 pinch of powdered sugar, the chicken, the rice, 100 g canned corn, the cooking juices from the chicken and 2 teaspoons of turmeric powder. Cook for 10 minutes, until the rice is cooked. Serve hot, sprinkled with a little parsley and chilli powder.
Impossible to talk about Brazilian culinary specialties without mentioning the feijoada. This dish of pork with red beans is practically the national dish. It takes two days to prepare. The day before, soak 750 g of dried red beans in cold water. In another casserole dish, put 500 g of semi-salted pork shoulder, 250 g of semi-salted bacon and 250 g of smoked bacon. Cover with water and soak for 12 hours, changing the water from time to time. The next day, boil the blade and the two lardons then rinse. Return the drained meat and beans to a large pot. Add 1 bouquet garni, 1 onion and pepper. Cook at low boil for 1h30. Meanwhile, melt 30 g of lard with 2 onions and 2 finely chopped cloves of garlic. Add 500 g of crushed tomatoes then a ladle of beans and a ladle of their cooking juices. Mash with a fork. Add 500 g of smoked sausages, and 1 small chopped fresh green pepper. Let everything cook for 1 hour. Serve it hot.
Quindin is a dessert, a kind of coconut flan, the Brazilian version of the magic cake! Mix 100 g of grated coconut with 200 ml of lukewarm water and leave to stand for 5 minutes. Then mix 400 g of powdered sugar with 50 g of butter and the coconut (+ water) and 12 egg yolks until the mixture is homogeneous. Pour into small round molds previously buttered and sweetened. Bake in a bain-marie for about 50 minutes at 180°C. Unmold and serve chilled.
