Go Back
+ servings


Galinhada is a delicious traditional Brazilian dish of chicken and rice. Hearty and comforting, this dish is easy to make, cooked in one pot and great to feed a crowd!
5 from 2 votes


For the 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

For the Galinhada:

  • 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon olive oil
  • 2 (aprox. 4 ounces) calabresa sausages, sliced (substitute for 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
  • 1/4 cup chopped parsley


Making the marinade:

  • In a food processor, combine all the marinade ingredients and process until smooth.

Making the Galinhada:

  • In a bowl, combine the chicken and marinade, tossing so every piece is thoroughly coated. Cover with plastic or foil and refrigerate for at least 2 hours (or overnight).
  • Heat the olive oil in a large pot or Dutch Oven, over medium heat. Brown the sausage on both sides, about 5 minutes. Then, remove with a slotted spoon into a plate and reserve.
  • Remove the chicken from the marinade, reserving the excess marinade for later. Add the chicken to the pot, sautéing until lightly browned on all sides, about 10 minutes. Remove from the pot and reserve.
  • Add more oil if needed, then sauté the onion and carrot until they begin to caramelize slightly, about 5 minutes.
  • Pour in the wine to deglaze the pan, scraping all the browned bits from the bottom of the pot.
  • Return the chicken and sausage to the pot, and pour in the chicken broth. Cover and reduce the heat to medium low. Simmer for 15 minutes.
  • Add the rice, tomatoes, bay leaves, reserved marinade and a pinch of salt and pepper. Stir to combine. Cover and continue cooking for another 15 minutes, or until the rice is cooked. There will still be some liquid in the pot, that is normal.
  • Turn the heat off and let the Galinhada rest, covered, for 10 minutes.
  • Stir in the fresh parsley and serve!


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.


Calories: 497kcal, Carbohydrates: 33g, Protein: 27g, Fat: 27g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 756mg, Potassium: 626mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2936IU, Vitamin C: 27mg, Calcium: 61mg, Iron: 3mg