This Galinhada Recipe brings the comforting flavors of Brazil straight to your kitchen. Tender chicken thighs, smoky beef sausage, fluffy rice, and colorful vegetables come together in one pot for a hearty, satisfying meal.
Known as Brazilian chicken and rice, galinhada is a beloved comfort food that combines simple ingredients with warm spices and rich, savory flavors. Turmeric gives the rice its beautiful golden color, while garlic, onions, tomatoes, and fresh parsley create an irresistible aroma.
Whether you’re exploring Brazilian cuisine for the first time or looking for a new family dinner, this easy one-pot dish is a wonderful addition to your recipe collection.
Why You’ll Love This Recipe
There are plenty of reasons to make this traditional Brazilian-inspired dish part of your regular dinner rotation.
- Rich, savory flavor: Juicy chicken thighs, smoky beef sausage, garlic, and turmeric create a delicious combination of flavors.
- One-pot convenience: Everything cooks together in one large pot, making preparation and cleanup easier.
- Family-friendly: Tender chicken, fluffy rice, and colorful vegetables make this a satisfying meal for the whole family.
- Simple ingredients: Most of the ingredients are affordable and easy to find at your local grocery store.
- Perfect for meal prep: Leftovers reheat beautifully, making this dish a practical choice for busy weekdays.
- Naturally comforting: The combination of seasoned chicken, golden rice, and aromatic broth creates a warm, filling dinner.
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, cut into large pieces
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground turmeric
- ¼ cup fresh parsley, finely chopped
- ½ medium onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Galinhada
- 10 ounces halal-certified beef sausage, sliced into rounds
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 medium tomatoes, diced
- 2 cups long-grain white rice, rinsed and drained
- ½ cup chicken broth, for deglazing
- 3½ cups chicken broth, for cooking the rice
- 2 bay leaves
- ¼ cup fresh parsley, chopped
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
Step 1: Prepare the chicken marinade
In a large mixing bowl, combine the olive oil, apple cider vinegar, turmeric, chopped parsley, onion, minced garlic, salt, and black pepper.
Add the chicken thighs and toss until every piece is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 30 minutes. For a deeper flavor, marinate the chicken for up to 4 hours.
Step 2: Brown the beef sausage
Heat a large, heavy-bottomed pot or Dutch oven over medium heat.
Add 1 tablespoon of olive oil and the sliced beef sausage.
Cook for approximately 4–5 minutes, stirring occasionally, until the sausage develops lightly browned edges.
Transfer the sausage to a plate and set aside.
Step 3: Sear the chicken
Add the remaining tablespoon of olive oil to the same pot.
Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade.
Place the chicken pieces in the pot in a single layer. Work in batches if necessary to avoid overcrowding.
Sear for approximately 3–4 minutes per side, until the chicken develops a golden-brown exterior.
The chicken does not need to be fully cooked at this stage because it will finish cooking with the rice.
Transfer the chicken to the plate with the sausage.
Step 4: Cook the vegetables
Add the diced onion and carrot to the same pot.
Cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent and the carrot begins to soften.
Add the diced tomatoes and cook for another 3 minutes, allowing them to release their juices.
Stir in the reserved chicken marinade and cook for 2 minutes.
Step 5: Deglaze the pot
Pour in ½ cup of chicken broth.
Use a wooden spoon to scrape the browned bits from the bottom of the pot.
These flavorful bits add richness to the finished dish.
Allow the broth to simmer for approximately 2 minutes.
Step 6: Add the rice
Add the rinsed and drained rice to the pot.
Stir gently for 1–2 minutes, coating the grains with the seasoned vegetables and cooking liquid.
This helps distribute the turmeric and aromatic flavors throughout the rice.
Step 7: Combine everything
Return the browned chicken and beef sausage to the pot.
Pour in the remaining 3½ cups of chicken broth.
Add the bay leaves, salt, and black pepper.
Stir gently to distribute the ingredients evenly.
Bring the mixture to a gentle boil over medium-high heat.
Step 8: Simmer until tender
Reduce the heat to low and cover the pot with a tight-fitting lid.
Allow the Galinhada Recipe to simmer gently for approximately 18–22 minutes, or until the rice is tender and most of the liquid has been absorbed.
Avoid lifting the lid frequently, as trapped steam helps the rice cook evenly.
Check that the chicken has reached an internal temperature of 165°F (74°C).
Step 9: Rest the rice
Remove the pot from the heat and leave it covered for 10 minutes.
This resting period allows the remaining steam to finish cooking the rice and helps the grains become fluffy.
Remove the bay leaves before serving.
Step 10: Garnish and serve
Gently fluff the rice with a fork.
Sprinkle the chopped fresh parsley over the top.
Serve warm directly from the pot or transfer to a large serving platter.
Tips & Tricks
Choose chicken thighs for the juiciest results
Boneless chicken thighs are particularly well suited to this dish because they remain tender during simmering. Chicken breast can also work, but it may become dry if overcooked.
Use halal-certified beef sausage
Traditional Brazilian versions may contain pork sausage. Halal-certified beef sausage provides a similarly savory, smoky flavor while keeping this version suitable for a halal diet.
Choose a mildly smoked variety if you want a flavor closer to Brazilian calabresa sausage.
Rinse the rice before cooking
Rinsing removes excess surface starch and helps prevent the rice from becoming overly sticky.
Drain the rice thoroughly before adding it to the pot.
Adjust the broth for your rice variety
Different types of rice absorb different amounts of liquid.
Long-grain white rice works particularly well for this recipe. Jasmine rice is another excellent choice, although it may require slightly less broth.
If the rice is still firm after the cooking liquid has been absorbed, add a few tablespoons of hot broth and continue cooking over low heat.
Do not skip the browning step
Browning the chicken and sausage develops a deeper savory flavor.
Those golden bits left behind in the pot become part of the sauce when you add the broth.
Use fresh turmeric carefully
Ground turmeric provides a beautiful golden color without requiring much preparation.
If using fresh turmeric, finely grate approximately 1 tablespoon as a substitute for the ground spice.
Avoid stirring during simmering
Stirring the rice too frequently releases starch and can make the finished dish mushy.
Once the broth has been added and the pot is covered, allow the rice to cook undisturbed.
Finish with fresh herbs
Fresh parsley adds brightness and balances the richness of the chicken and sausage.
You can also add chopped green onions or cilantro for a slightly different flavor.
Details
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 45 minutes
- Resting Time: 10 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course, Dinner
- Method: Stovetop, One-Pot Cooking
- Cuisine: Brazilian
- Difficulty: Easy
- Dietary Notes: Halal-friendly when prepared with halal-certified chicken, beef sausage, and chicken broth; dairy-free; gluten-free when all packaged ingredients are certified gluten-free.
Notes
Chicken substitutions
Bone-in chicken thighs or drumsticks can be used instead of boneless chicken. Adjust the cooking time as needed and make sure the chicken reaches a safe internal temperature.
Sausage alternatives
If beef sausage is unavailable, halal-certified turkey sausage makes a delicious substitute.
You can also omit the sausage entirely and increase the amount of chicken.
Tomato substitutions
Replace the fresh tomatoes with approximately 1 cup of canned diced tomatoes.
Drain excess liquid if necessary to prevent the rice from becoming too wet.
Rice variations
Traditional Brazilian galinhada is commonly prepared with long-grain white rice.
Jasmine rice offers a fragrant alternative, while basmati rice produces a slightly lighter texture.
Brown rice can also be used, but it requires additional broth and a longer cooking time.
Serving suggestions
Serve this Brazilian comfort food with a simple green salad, sliced avocado, or steamed vegetables.
A squeeze of fresh lime juice adds a refreshing contrast to the rich chicken and golden rice.
For a more traditional Brazilian-inspired meal, pair it with sautéed collard greens or a simple tomato and onion salad.
Nutrition
Approximate nutritional values per serving, based on 6 servings:
- Calories: 670 kcal
- Protein: 42 g
- Carbohydrates: 59 g
- Fat: 29 g
- Fiber: 3 g
Nutritional values are estimates and will vary depending on the type of beef sausage, chicken thighs, rice, and broth used.
FAQ
1. What is galinhada?
Galinhada is a traditional Brazilian chicken and rice dish prepared by cooking seasoned chicken, rice, and aromatic vegetables together in one pot.
It is especially associated with the Brazilian states of Goiás and Minas Gerais, although variations are enjoyed throughout the country.
The dish often features turmeric or other seasonings that give the rice its distinctive golden color.
2. Can I make this Galinhada Recipe without sausage?
Yes. You can prepare this dish using chicken alone.
Simply omit the beef sausage and increase the chicken by approximately ½ pound if desired.
The garlic, onion, turmeric, tomatoes, and chicken broth will still create a flavorful meal.
3. What is the best rice for Brazilian chicken and rice?
Long-grain white rice is an excellent choice because it cooks into separate, fluffy grains.
Brazilian agulinha rice is traditionally used in many versions of the dish.
Jasmine rice and basmati rice are also suitable alternatives, although the cooking liquid and timing may need slight adjustments.
4. Can I make this one pot chicken and rice ahead of time?
Yes. This dish works well for meal preparation and can be refrigerated for up to 3–4 days.
Allow it to cool promptly, divide it into shallow airtight containers, and refrigerate within 2 hours of cooking.
Reheat individual portions thoroughly before serving.
5. How do I keep galinhada rice from becoming mushy?
Rinse the rice thoroughly, measure the broth carefully, and avoid excessive stirring during cooking.
Use a heavy-bottomed pot with a tight-fitting lid to maintain consistent heat.
Let the rice rest for 10 minutes after cooking before fluffing it with a fork.
6. Is traditional galinhada spicy?
Galinhada is generally aromatic and savory rather than intensely spicy.
Turmeric, garlic, onions, and black pepper provide warmth without overwhelming heat.
For a spicier version, add a pinch of cayenne pepper, chopped fresh chili, or a small amount of halal-friendly hot sauce.
Storage
Refrigerator
Allow the cooked chicken and rice to cool promptly.
Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking.
Store in the refrigerator at 40°F (4°C) or below for up to 3–4 days.
Freezer
Place completely cooled portions in freezer-safe containers or resealable freezer bags.
Remove excess air and label each container with the storage date.
Freeze for up to 2–3 months for the best flavor and texture.
Thaw overnight in the refrigerator before reheating.
Reheating
For stovetop reheating, place the desired portion in a saucepan with 1–2 tablespoons of water or chicken broth.
Cover and heat over medium-low heat, stirring occasionally, until thoroughly heated.
For microwave reheating, transfer the rice to a microwave-safe dish and sprinkle with a little water.
Cover loosely and heat in short intervals, stirring between each interval.
Reheat leftovers to an internal temperature of 165°F (74°C).
Avoid reheating the same portion repeatedly.
Similar Recipes
Galinhada Recipe: Brazilian Chicken and Rice
Ingredients
For the Chicken Marinade
- 2 pounds boneless skinless chicken thighs, cut into large pieces
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground turmeric
- ¼ cup fresh parsley finely chopped
- ½ medium onion finely chopped
- 4 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Galinhada
- 10 ounces halal-certified beef sausage sliced into rounds
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 2 medium tomatoes diced
- 2 cups long-grain white rice rinsed and drained
- ½ cup chicken broth for deglazing
- 3½ cups chicken broth for cooking the rice
- 2 bay leaves
- ¼ cup fresh parsley chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare the chicken marinade
- In a large mixing bowl, combine the olive oil, apple cider vinegar, turmeric, chopped parsley, onion, minced garlic, salt, and black pepper.
- Add the chicken thighs and toss until every piece is evenly coated with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes. For a deeper flavor, marinate the chicken for up to 4 hours.
- Step 2: Brown the beef sausage
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 1 tablespoon of olive oil and the sliced beef sausage.
- Cook for approximately 4–5 minutes, stirring occasionally, until the sausage develops lightly browned edges.
- Transfer the sausage to a plate and set aside.
- Step 3: Sear the chicken
- Add the remaining tablespoon of olive oil to the same pot.
- Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade.
- Place the chicken pieces in the pot in a single layer. Work in batches if necessary to avoid overcrowding.
- Sear for approximately 3–4 minutes per side, until the chicken develops a golden-brown exterior.
- The chicken does not need to be fully cooked at this stage because it will finish cooking with the rice.
- Transfer the chicken to the plate with the sausage.
- Step 4: Cook the vegetables
- Add the diced onion and carrot to the same pot.
- Cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent and the carrot begins to soften.
- Add the diced tomatoes and cook for another 3 minutes, allowing them to release their juices.
- Stir in the reserved chicken marinade and cook for 2 minutes.
- Step 5: Deglaze the pot
- Pour in ½ cup of chicken broth.
- Use a wooden spoon to scrape the browned bits from the bottom of the pot.
- These flavorful bits add richness to the finished dish.
- Allow the broth to simmer for approximately 2 minutes.
- Step 6: Add the rice
- Add the rinsed and drained rice to the pot.
- Stir gently for 1–2 minutes, coating the grains with the seasoned vegetables and cooking liquid.
- This helps distribute the turmeric and aromatic flavors throughout the rice.
- Step 7: Combine everything
- Return the browned chicken and beef sausage to the pot.
- Pour in the remaining 3½ cups of chicken broth.
- Add the bay leaves, salt, and black pepper.
- Stir gently to distribute the ingredients evenly.
- Bring the mixture to a gentle boil over medium-high heat.
- Step 8: Simmer until tender
- Reduce the heat to low and cover the pot with a tight-fitting lid.
- Allow the Galinhada Recipe to simmer gently for approximately 18–22 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Avoid lifting the lid frequently, as trapped steam helps the rice cook evenly.
- Check that the chicken has reached an internal temperature of 165°F (74°C).
- Step 9: Rest the rice
- Remove the pot from the heat and leave it covered for 10 minutes.
- This resting period allows the remaining steam to finish cooking the rice and helps the grains become fluffy.
- Remove the bay leaves before serving.
- Step 10: Garnish and serve
- Gently fluff the rice with a fork.
- Sprinkle the chopped fresh parsley over the top.
- Serve warm directly from the pot or transfer to a large serving platter.
Notes
Conclusion
This Galinhada Recipe is a wonderful example of how simple ingredients can create a deeply satisfying meal.
Tender chicken, smoky beef sausage, golden rice, and fresh vegetables come together in a single pot to deliver the comforting flavors of Brazilian home cooking.
With straightforward preparation, flexible ingredients, and minimal cleanup, this dish is an excellent choice for family dinners, meal preparation, or sharing with friends.
Serve it warm with fresh parsley and a squeeze of lime for a delicious homemade meal that brings a little taste of Brazil to your table.