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.