Storage – Store leftovers (after they’ve cooled completely) in the fridge, in an airtight container, for up to 5 days.
Reheating – Reheat in a pot, on the stove, over medium-low heat, until warmed through. You might want to add a few splashes of chicken broth to bring it back to a creamy consistency!
Freezing – Galinhada can be frozen in freezer safe containers or bags, for up to 3 months.
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