Galinhada is one of those meals that instantly feels like home! Tender chicken, smoky sausage, and fluffy rice come together in a single pot for a dinner that’s hearty, flavorful, and surprisingly easy to make.
It’s the kind of dish you’ll want to serve to family and friends on a weeknight—or make extra so you can enjoy leftovers all week.
This Brazilian classic may look simple, but every bite is packed with comforting, savory goodness that will have everyone asking for seconds.
For the Chicken Marinade
- Onion – adds sweetness and depth to the marinade.
- Garlic Cloves – infuses the chicken with a warm, savory flavor.
- Fresh Parsley – brightens up the marinade and adds freshness.
- Ground Turmeric – gives the chicken a warm color and subtle earthy flavor.
- Apple Cider Vinegar – tenderizes the chicken and adds a hint of tang.
- Olive Oil – helps coat and meld all the flavors together.
- Salt and Freshly Ground Pepper – enhances all the other flavors.
For the Galinhada
- Chicken Thighs – skinless and boneless, cut into bite-sized pieces; tender and juicy.
- Olive Oil – for browning the chicken and vegetables.
- Calabresa Sausage – adds a smoky, savory punch; can substitute kielbasa or chorizo.
- Onion – builds a flavorful base when sautéed.
- Carrot – adds natural sweetness and texture.
- Chicken Broth – cooks the rice and infuses everything with savory richness.
- White Long-Grain Rice – absorbs all the delicious flavors.
- Bay Leaves – add subtle aromatic notes.
- Roma Tomatoes – give acidity and brightness to the dish.
- Salt and Freshly Ground Pepper – season to taste.
- Chopped Parsley – sprinkled in at the end for freshness and color.
The Classic Galinhada Recipe
This classic Brazilian one-pot meal brings together tender chicken, rice, and sausage in a richly seasoned broth. It’s filling, cozy, and ideal for sharing with family or friends—especially when you want something comforting without complicated steps.
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Servings: 6
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Ingredients
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
- 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 chicken broth + 1 teaspoon apple cider vinegar
- 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
Prepare the Marinade Add all marinade ingredients to a food processor and blend until completely smooth and well combined. Cook the Galinhada- Place the chicken in a bowl and pour the marinade over it. Toss until every piece is evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Transfer to a plate using a slotted spoon and set aside.
- Remove the chicken from the marinade, reserving the remaining marinade. Add the chicken to the pot and cook until lightly golden on all sides, about 10 minutes. Remove and set aside.
- If needed, add a little more oil to the pot. Cook the chopped onion and carrot until softened and lightly caramelized, about 5 minutes.
- Pour in ½ cup chicken broth + 1 teaspoon apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom.
- Return the chicken and sausage to the pot, then add the chicken broth. Cover, lower the heat to medium-low, and simmer for 15 minutes.
- Stir in the rice, tomatoes, bay leaves, reserved marinade, and a pinch of salt and pepper. Cover and cook for another 15 minutes, or until the rice is tender. Some liquid will remain, which is expected.
- Turn off the heat and let the dish rest, covered, for 10 minutes.
- Fold in the fresh parsley and serve.
- Storage: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 5 days.
- Reheating: Warm gently on the stovetop over medium-low heat. Add a splash of chicken broth if needed to loosen the texture.
- Freezing: Store in freezer-safe containers or bags for up to 3 months.
- Do I really need to marinate the chicken?
Yes, marinating the chicken for at least 2 hours gives it the best flavor. If you’re short on time, even 30–45 minutes will help, but the longer you marinate, the more the flavors soak in. - Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but they cook faster and can dry out if overcooked. Thighs are more forgiving and stay tender and juicy. - What can I use instead of calabresa sausage?
You can swap in kielbasa, chorizo, or any smoked sausage you like. Just keep an eye on cooking times if the sausage is already fully cooked. - Why do I need to rinse the rice?
Rinsing removes excess starch, which keeps the rice from being sticky. It helps the grains cook up fluffy and separate — perfect for Galinhada. - My rice is a little wet at the end — is that okay?
Yes! Galinhada is supposed to be moist, almost like a risotto. If it’s too wet for your liking, let it rest uncovered for 5–10 minutes to absorb extra liquid, or use slightly less broth next time.
