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Next, add warm chicken stock to cook the rice. For perfect results, pour enough liquid to cover the rice by about a finger's width. The warm broth will ensure that your rice cooks evenly. Season with thyme and bay leaves to amplify the flavor.
Cooking and Final Touches
Allow the galinhada to cook on low heat for about 10-15 minutes. Check for doneness and be ready to add more stock if the rice absorbs too much liquid before fully cooked. Meanwhile, place the seared chicken thighs in a preheated oven (180-200°C) to ensure they are fully cooked and crispy.