Savory Chicken and Sausage Galinhada with Rice and Vegetables Recipe
Galinhada is a comforting Brazilian chicken and rice dish made with marinated chicken thighs, sausage, fresh vegetables, and aromatic spices. The chicken is marinated in a flavorful turmeric and garlic mixture, then cooked with sausage, onions, carrots, and tomatoes before simmering with rice and broth to create a rich, hearty one-pot meal perfect for family gatherings or a satisfying weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 65 minutes (including marinating time; 20 minutes prep + 45 minutes cooking + 2 hours marinating)
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Marinade
- 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)
Main Ingredients
- 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)
Instructions
- Making the marinade: In a food processor, combine the peeled onion, garlic cloves, fresh parsley, ground turmeric, apple cider vinegar, olive oil, salt, and pepper. Process until the mixture is smooth and well blended.
- Marinating the chicken: Place the chicken thigh pieces in a bowl. Pour the prepared marinade over the chicken and toss thoroughly to coat every piece. Cover the bowl with plastic wrap or foil and refrigerate for at least 2 hours or overnight for best flavor.
- Cooking the sausage: Heat 1 teaspoon of olive oil in a large pot or Dutch oven over medium heat. Add the sliced calabresa sausage and brown on both sides for about 5 minutes. Remove the sausage with a slotted spoon and set aside on a plate.
- Browning the chicken: Remove the chicken from the marinade, reserving the excess marinade for later use. Add the chicken pieces to the pot and sauté until lightly browned on all sides, about 10 minutes. Remove the chicken and set aside.
- Sautéing vegetables: Add more olive oil to the pot if necessary. Sauté the chopped onion and finely diced carrot until they begin to caramelize slightly, about 5 minutes.
- Deglazing the pot: Pour in the white wine to deglaze the pan, scraping up the browned bits stuck to the bottom to incorporate them into the dish.
- Simmering chicken and sausage: Return the browned chicken and sausage to the pot. Pour in the chicken broth. Cover the pot and reduce the heat to medium-low. Let it simmer gently for 15 minutes to allow the flavors to meld.
- Adding rice and tomatoes: Stir in the rinsed rice, chopped Roma tomatoes, bay leaves, and the reserved marinade. Season with a pinch of salt and freshly ground pepper. Mix well to combine all ingredients.
- Cooking rice: Cover the pot again and continue cooking over low heat for another 15 minutes, or until the rice is fully cooked but still moist. Some liquid will remain in the pot, which is normal and adds to the dish’s texture.
- Resting the dish: Turn off the heat and let the Galinhada rest, covered, for 10 minutes. This resting period allows the rice to absorb any remaining liquid and the flavors to deepen.
- Finishing touch: Stir in the fresh chopped parsley just before serving to add a bright, herbal note to the dish.
Notes
- Marinating the chicken overnight enhances the flavors significantly, but a minimum of 2 hours is sufficient.
- You can substitute calabresa sausage with kielbasa or chorizo for a different flavor profile.
- Long-grain white rice is ideal for this recipe as it cooks evenly and absorbs flavors well.
- Be careful not to overcook the rice; it should be tender but not mushy, with a bit of moisture remaining in the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: Galinhada, Brazilian chicken and rice, chicken thighs recipe, calabresa sausage recipe, one-pot chicken meal, turmeric chicken, savory rice dish
