Brazilian chicken and rice
* 1 whole chicken, cut into pieces
* Salt and pepper to taste
* Juice of one lemon
* 2 tablespoons vegetable oil
* 2 cloves chopped garlic
* 2 cups onions, sliced in petals
* 2 cups rice
* 2 bay leaves
* 2 chicken stock tablets
* 1 tablespoon paprika
* 1 teaspoon powdered Saffron
* 1 cup sliced linguiça sausage
* 1/2 lb. (250 g) bacon, in small squares
* 1 cup of chopped tomatoes
* ½ cup of chopped bell pepper (optional)
* 1 cup of corn
* 2 tablespoons of chopped parsley
* 4 cups water
* Half of a red pepper, sliced in strips to decorate
1) Clean the chicken, and with a big sharp knife cut it in pieces at the joints. Season the chicken pieces with garlic, 1 chopped onion, lemon juice, the two chicken broth, pepper and a little salt (1 tablespoon, give or take). It's better than season the chicken two hours before preparing the galinhada, so it absorbs the seasonings.
2) Pour a bit of oil in a large pan, and a teaspoon of sugar. Heat the pan until the sugar melts.
3) Add the previously seasoned chicken pieces and fry them in the oil with sugar. Be aware that, when the chicken pieces are added to the oil, the sugar will turn into tiny balls because of the cold chicken cooling down the contents of the pan. This is not a problem; continue frying the chicken pieces: the little sugar balls will melt again and color the chicken. Fry it until the chicken golden brown.
4) When they are well browned remove the chicken pieces from the pan and drain the excess oil. Put back the chicken pieces, and fry a little more. When the chicken color is to your liking place the other ingredients at once: add the chopped tomatoes, bacon, sausage, bell pepper, the other onion (Not chopped, but sliced in large petals).
5) Add the washed and drained rice. Add the two cups of boiling water. Adjust salt. When the water level reduces, taste the rice to see if it is already tender; if the rice is not quite tender and the water is almost evaporated, add back some more water.
6) When all the water has evaporated and the rice is tender, turn off the heat and sprinkle the chopped parsley over the galinhada and mix: your Galinhada is ready. Arrange the plates with some red pepper strips to garnish.