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When the chicken has reached the desired color, it's time to switch pans if necessary. A heavy-bottomed pot tends to retain heat better, allowing for more effective browning and flavor development. After changing pans, add water to the chicken and scrape up any caramelized bits from the bottom. This forms a rich base for the galinhada as these flavors will infuse the meat during cooking.
Adding Flavor
After some time cooking with water, check the chicken for color and doneness. Once the chicken is nearly cooked through, it’s time to introduce the spices: paprika, bay seasoning, thyme, and saffron. These spices will not only enhance the flavor but will also add a vibrant color to the dish.