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Chicken and Rye

Chicken and Rye

Recipe by Ellie Markovitch Course: Main CourseCuisine: Brazilian
Servings

6

servings

“This Chicken and Rye dish is a take on a one pot Brazilian Chicken and Rice dish called “Galinhada” from my home state of  Goiás.
 
To cut cooking time of the rye berries, soak the grains overnight. The grains can be cooked ahead of time before assembling this dish.  
To sprout rye berries, as used in this recipe, please see the post on how to sprout.” – Ellie
 

 

Ingredients

  • 6 chicken drums or chicken thighs

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • 1 tsp paprika

  • 1 tsp annatto, optional

  • 1/4 tsp turmeric

  • salt and pepper to taste

  • 1 medium onion, chopped

  • 1 cup Maine Grains Organic Rye Berries, soaked overnight or sprouted

  • 8 sun dried tomatoes, in oil if available

  • 1 bay leaf

  • 4 garlic cloves, sliced

  • 1 jalapeño, seeds and ribs removed

  • 2 cups boiling water or as needed

  • chives, chopped to garnish

  • extra oil for cooking

Directions

  • To prep the rye berries ahead of time
  • Place 1 cup of berries in 3 cups of water. Cook on the stove top for 1 hour or in a slow cooker for 3-4 hours. Once cooked, the grain can be kept in the fridge or in the freezer ready to be added to dishes and soups.
  • Directions
  • Place the chicken in a bowl and add oil, lemon juice, salt, pepper, paprika, turmeric and annatto, and marinade for at least 20 minutes in the refrigerator.
  • Meanwhile, chop the onions, slice the garlic, and bring a pot of water to a boil.
  • Heat olive oil in a large pan over medium heat and add the chicken pieces. Cook until golden brown.
  • Add to the chicken, in the same pan, the onion and garlic and cook until onions are golden.
  • Add the sprouted or soaked rye berries, bay leaf, sundried tomato and pepper and saute, stirring for 1 minute.
  • Lower the heat and add boiling water very carefully.
  • Cover the pan and continue cooking on low heat, for 30 minutes or until the rye is cooked and the dish has absorbed most of the water. Add more water if needed to fully cook the grain.
  • The chicken in done when thermometer placed in the thickest part of the chicken reads a minimum of 165 ° F
  • Adjust salt and pepper and garnish with chives

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia