Galinhada Mineira (Brazilian Chicken & Rice)

2 cups (473ml) homemade chicken stock or low-sodium broth or water

2 teaspoons (6g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more as needed

2 ½ pounds (1.1kg) chicken pieces, such as drumsticks and/or thighs (see notes)

Freshly ground black pepper

¼ cup (60ml) canola or other neutral oil

½ teaspoon turmeric (optional)

2 teaspoons annatto powder

1 teaspoon sweet paprika

5 medium cloves garlic, very finely minced or pureed

1 large carrot (about 9 ounces; 255g), diced

1 medium yellow onion (about 8 ounces; 227g), diced

2 cups parboiled rice (11 ounces; 310g), washed with cold water and drained well

5 ounces frozen peas (half of one 10-ounce/284g bag), optional

5 ounces frozen corn (half of one 10-ounce/284g bag), optional

½ cup thinly sliced scallion greens, dark and light green parts only (from about 6 scallions)

Directions at seriouseats.com

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