Galinhada (chicken and turmeric rice)

Method

1. Season the chicken thighs with half the crushed garlic, the lime juice, 2 teaspoons of salt and black pepper and leave for 15 minutes. Chop the onion and the remaining garlic, dice the pepper into 1 cm pieces and the tomato small. Boil 1 litre of water in a kettle.
2. In a wide, shallow pot over medium-high heat, heat the oil and brown the thighs skin-side down for 6 minutes and 3 minutes on the other side. Lift them out.
3. Over medium heat, cook the onion and pepper with a pinch of salt for 3 minutes, scraping the bottom; add the garlic for 1 minute and the tomato for 3 minutes until it breaks down. Add the turmeric (açafrão-da-terra; not saffron) and stir for 30 seconds.
4. Return the thighs, add 300 ml of the hot water, cover and simmer for 15 minutes.
5. Add the rice, stir for 1 minute to coat it in the sauce and pour in 700 ml of the boiling water and 1 teaspoon of salt. Cook half-covered over medium-low heat for about 18 minutes without stirring, until the rice is tender and still moist (molhadinho); if it dries out first, add a little hot water.
6. Turn off the heat, cover and rest for 5 minutes. Scatter over the chopped parsley and chives (cheiro-verde) and serve from the pot.