Poultry
Galinhada
Goiás, Brazil
A chicken and rice pot dish from Goiás and Minas Gerais, simmered with saffron, vegetables, and sometimes peas, garnished with fried potato sticks.
Original eatfuls sticker artwork
What it is
A closer look at Galinhada.
A chicken and rice pot dish from Goiás and Minas Gerais, simmered with saffron, vegetables, and sometimes peas, garnished with fried potato sticks.
What to look for
Know it when you find it.
A golden, saffron-tinted rice with tender chicken pieces throughout, slightly moist and fragrant, topped with crispy potato matchsticks.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Galinhada.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Duck cooked with fresh bamboo shoot and heavy spice, a cold-season dish from the north and the hill tracts.
Papua New Guinea
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Hot-stone cooking method from East New Britain — hot rocks dropped into a pot of coconut milk with chicken, plantains, sweet potatoes, leafy greens, and ginger, cooked in 30 minutes.
Côte d'Ivoire
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A plate of fried plantain with grilled or fried chicken and raw onion in chilli, the standard maquis order after dark.
Italy
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Anatra farcita alla Novarese is a named Italian poultry from Novara, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Andorra
Duck with Winter Pears
Ànec amb peres
Andorran duck breast with caramelised pears and mushrooms.
Angola
Cabidela
Chicken cooked in its own blood with vinegar, garlic, tomato and onion until the sauce goes dark and glossy.
Bali, Indonesia
Betutu
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Balinese chicken stuffed with bumbu rajang spices, wrapped in banana leaves, then steamed or grilled.
Yogyakarta, Indonesia
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