For the marinade
10 pieces of tulip or chicken wing drumstick
1 teaspoon sweet paprika (3g)
1 teaspoon turmeric (3 g)
2 tablespoons tomato extract (28 g)
1 teaspoon refined salt (8 g)
Juice of 1 lemon
For the galinhada
3 tablespoons of Canola Soya Oil (45 ml)
1 carrot cut into half-moons
1 diced red bell bell pepper (150 g)
1 diced yellow bell bell pepper (150 g)
1 unit of onion cut into medium cubes (120 g)
3 cloves of chopped garlic (20 g)
1 bay leaf
1 cup parboiled white rice (210 g)
2 cups hot water (500 ml)
To finish
Green chili to taste
For the marinade
In a bowl, season the chicken with sweet paprika, turmeric, tomato paste, salt and lemon juice. Put it in the fridge for about 30 minutes.
For the chicken stew
In the pressure cooker, add the Soya Canola Oil and brown the chicken on all sides. Add the carrot, red bell pepper, yellow bell pepper, onion, garlic and bay leaf, stir to mix everything together. Add the rice and mix everything together. Add the water, cover the pan and when it reaches pressure, cook for 12 minutes.
Finishing:
Turn off the heat, remove the pressure and stir in the green smell.
