Name: Savory Chicken and Sausage Galinhada with Rice and Vegetables Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Cuisine: Brazilian
Ingredients: 1 onion (peeled); 3 garlic cloves (peeled); ½ cup fresh parsley; 1 tablespoon ground turmeric; 1 tablespoon apple cider vinegar; ½ cup olive oil; Salt and freshly ground pepper (to taste); 1 ½ pounds skinless, boneless chicken thighs (cut into 1-inch pieces); 1 teaspoon olive oil; 2 calabresa sausages (approx. 4 ounces, sliced; substitute with kielbasa or chorizo); 1 onion (chopped); 1 large carrot (finely diced); ½ cup white wine; 2 ½ cups chicken broth; 1 cup white long-grain rice (rinsed); 2 bay leaves; 2 Roma tomatoes (chopped); Salt and freshly ground pepper (to taste); ¼ cup chopped parsley (fresh)

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Introduction

Galinhada is a comforting Brazilian chicken and rice dish packed with vibrant flavors from turmeric, sausage, and fresh herbs. This one-pot meal is perfect for a cozy dinner that brings warmth and tradition to your table.

The dish is served in a white bowl with a thin reddish-brown rim. The main part of the dish is a mix of yellow rice, cooked pieces of chicken, and slices of reddish sausage, all coated with a rich seasoning giving a warm orange-brown color. There are small bits of red bell pepper and green herbs sprinkled evenly throughout the dish, adding pops of color. A silver fork rests inside the bowl on the right side, slightly buried under the rice. The bowl is placed on a dark rustic wooden surface with hints of a white marbled texture visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion (peeled)
3 garlic cloves (peeled)
½ cup fresh parsley
1 tablespoon ground turmeric
1 tablespoon apple cider vinegar
½ cup olive oil
Salt and freshly ground pepper (to taste)
1 ½ pounds skinless, boneless chicken thighs (cut into 1-inch pieces)
1 teaspoon olive oil
2 calabresa sausages (approx. 4 ounces, sliced; substitute kielbasa or chorizo)
1 onion (chopped)
1 large carrot (finely diced)
½ cup white wine
2 ½ cups chicken broth
1 cup white long-grain rice (rinsed)
2 bay leaves
2 Roma tomatoes (chopped)
Salt and freshly ground pepper (to taste)
¼ cup chopped parsley

Instructions

Step 1: Make the marinade by combining the peeled onion, garlic cloves, ½ cup fresh parsley, ground turmeric, apple cider vinegar, ½ cup olive oil, salt, and pepper in a food processor. Process until smooth.
Step 2: In a bowl, toss the chicken pieces with the marinade until fully coated. Cover with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for deeper flavor.
Step 3: Heat 1 teaspoon olive oil in a large pot or Dutch oven over medium heat. Brown the sliced calabresa sausage on both sides for about 5 minutes. Remove and set aside on a plate.
Step 4: Remove the chicken from the marinade, reserving the excess marinade. Add the chicken to the pot and sauté until lightly browned on all sides, about 10 minutes. Remove the chicken and set aside.
Step 5: Add more olive oil if necessary and sauté the chopped onion and diced carrot in the pot until they begin to caramelize, about 5 minutes.
Step 6: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Step 7: Return the chicken and sausage to the pot. Pour in the chicken broth, cover, reduce heat to medium-low, and simmer for 15 minutes.
Step 8: Add the rinsed rice, chopped tomatoes, bay leaves, reserved marinade, and a pinch of salt and pepper. Stir to combine, then cover and cook for an additional 15 minutes or until the rice is tender. Some liquid will remain, which is normal.
Step 9: Turn off the heat and let the galinhada rest, covered, for 10 minutes to allow flavors to meld and rice to finish cooking.
Step 10: Stir in the chopped parsley before serving. Enjoy your flavorful and hearty galinhada!

Tips & Variations

For extra depth, marinate the chicken overnight in the refrigerator.
Substitute calabresa with kielbasa or chorizo for a slightly different smoky flavor.
Add diced bell peppers along with the carrot and onion for more color and sweetness.
If you prefer, use brown rice; increase cooking time accordingly and add extra broth as needed.

Storage

Store leftover galinhada in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water or broth to restore moisture. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate with a red rim holds a single-layered dish of yellow spiced rice mixed with small chunks of cooked chicken and slices of sausage, dotted with bits of red bell pepper and garnished with finely chopped green herbs. The rice looks moist and fluffy, with a slightly oily texture enhanced by the spices coating each grain. A vintage silver fork rests on the right side of the plate, partially inserted into the rice. The plate is on a dark wooden surface with a small wooden bowl filled with chopped green herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook more quickly and could dry out. Keep an eye on the cooking time and consider shortening it slightly.

Is it necessary to rinse the rice?

Rinsing rice removes excess starch and helps keep the grains separate and fluffy after cooking, which is recommended for this dish.