This Galinhada Recipe brings the warmth of Brazilian home cooking straight to your kitchen. Tender chicken, savory beef sausage, fluffy golden rice, and aromatic spices come together in one pot to create a comforting meal full of rich, satisfying flavor.
Galinhada is a traditional Brazilian chicken and rice dish known for its beautiful golden color, fragrant seasoning, and hearty ingredients. Popular in different regions of Brazil, especially Minas Gerais and Goiás, this beloved dish is a wonderful example of simple ingredients coming together to make something special.
This version combines juicy chicken thighs, halal beef sausage, fresh vegetables, and a vibrant turmeric marinade. Everything cooks together in a flavorful broth, allowing the rice to absorb the delicious juices from the chicken and vegetables.
Whether you’re exploring Brazilian cuisine for the first time or looking for a comforting family dinner, this easy one-pot meal is a wonderful addition to your recipe collection.
Why You’ll Love This Recipe
There are plenty of reasons to fall in love with this Brazilian chicken and rice dish.
Rich, comforting flavors: The combination of tender chicken, savory beef sausage, turmeric, garlic, and fresh herbs creates a deeply satisfying meal.
Easy one-pot cooking: Most of the ingredients cook together in a single pot, making preparation simple and cleanup easier.
Beautiful golden rice: Turmeric gives the rice its signature golden color while adding a warm, earthy flavor.
Perfect for family dinners: This hearty dish is filling, comforting, and easy to serve to a hungry family.
Made with everyday ingredients: Chicken, rice, onions, carrots, tomatoes, and broth come together to create something special without complicated techniques.
Great for meal preparation: Leftovers reheat beautifully, making this Brazilian comfort food a convenient option for busy weekdays.
Halal-friendly: This version uses halal beef sausage and chicken broth instead of traditional pork sausage and white wine.
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 black pepper, to taste
For the Galinhada
- 1½ pounds boneless, skinless halal chicken thighs, cut into 1-inch pieces
- 1 teaspoon olive oil
- 2 halal beef sausages, approximately 4 ounces total, sliced
- 1 onion, chopped
- 1 large carrot, finely diced
- ½ cup additional chicken broth
- 1 teaspoon apple cider vinegar
- 2½ cups halal chicken broth
- 1 cup white long-grain rice, rinsed
- 2 bay leaves
- 2 Roma tomatoes, chopped
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
Instructions
Step 1: Prepare the Marinade
Place the onion, garlic cloves, fresh parsley, turmeric, apple cider vinegar, and olive oil in a food processor.
Season with salt and freshly ground black pepper.
Blend until the ingredients form a smooth, fragrant marinade.
Step 2: Marinate the Chicken
Place the chicken pieces in a large bowl.
Pour the prepared marinade over the chicken and toss until every piece is evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours.
For deeper flavor, allow the chicken to marinate overnight.
Step 3: Brown the Beef Sausage
Heat 1 teaspoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the sliced halal beef sausage and cook for approximately 5 minutes, turning occasionally, until lightly browned on both sides.
Transfer the sausage to a plate using a slotted spoon and set aside.
Step 4: Brown the Chicken
Remove the chicken pieces from the marinade, allowing the excess marinade to drip back into the bowl.
Reserve the remaining marinade for later.
Add the chicken to the same pot and cook for approximately 8–10 minutes, turning occasionally, until lightly browned on all sides.
Work in batches if necessary to avoid overcrowding the pot.
Transfer the browned chicken to a plate and set aside.
The chicken does not need to be completely cooked at this stage because it will finish cooking in the broth.
Step 5: Cook the Vegetables
Add a little more olive oil to the pot if needed.
Add the chopped onion and finely diced carrot.
Cook for approximately 5 minutes, stirring occasionally, until the vegetables soften and begin to develop a light golden color.
Step 6: Deglaze the Pot
Pour in the additional ½ cup of chicken broth and 1 teaspoon of apple cider vinegar.
Use a wooden spoon to scrape the browned bits from the bottom of the pot.
These flavorful bits will enrich the broth and give the finished dish a deeper, more savory taste.
Step 7: Simmer the Chicken and Sausage
Return the browned chicken and beef sausage to the pot.
Pour in the remaining 2½ cups of chicken broth.
Stir gently, cover the pot, and reduce the heat to medium-low.
Allow everything to simmer for approximately 15 minutes.
Step 8: Add the Rice and Tomatoes
Add the rinsed rice, chopped Roma tomatoes, bay leaves, and reserved marinade.
Season with a pinch of salt and freshly ground black pepper.
Stir gently until the ingredients are evenly distributed.
Cover the pot and continue cooking over low heat for approximately 15–20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Avoid stirring frequently because this can make the rice sticky.
A small amount of flavorful liquid remaining in the pot is normal.
Step 9: Let the Galinhada Rest
Turn off the heat and leave the pot covered for 10 minutes.
This resting period allows the rice to absorb the remaining broth and helps the flavors settle.
Step 10: Garnish and Serve
Remove the bay leaves.
Gently fluff the rice with a fork and stir in the freshly chopped parsley.
Serve your Galinhada Recipe warm, straight from the pot, for a comforting Brazilian family meal.
Tips & Tricks
Use chicken thighs for the juiciest results.
Boneless, skinless chicken thighs stay tender during simmering and provide rich flavor. Chicken breast can also be used, but it may cook more quickly and become dry if overcooked.
Marinate the chicken ahead of time.
Two hours is enough to develop flavor, but overnight marinating allows the garlic, turmeric, herbs, and vinegar to penetrate the chicken more thoroughly.
Always marinate chicken in the refrigerator.
Choose the right rice.
White long-grain rice works especially well because the grains remain relatively separate while absorbing the flavorful broth.
Avoid instant rice, which requires a different cooking time and liquid ratio.
Use halal beef sausage.
Traditional versions may contain pork sausage. Halal beef sausage provides a similarly savory, smoky flavor without using pork.
A smoked halal beef sausage is particularly delicious in this dish.
Do not skip browning.
Browning the sausage and chicken creates flavorful caramelized bits on the bottom of the pot.
Deglazing with broth incorporates those flavors into the rice.
Adjust the liquid carefully.
Different rice brands and pot sizes may require slightly different amounts of liquid.
If the rice is still firm and the pot becomes dry, add a small splash of hot chicken broth, cover, and continue cooking over low heat.
Keep the heat gentle.
Once the rice is added, maintain a gentle simmer rather than a vigorous boil.
This helps prevent the rice from sticking to the bottom of the pot before it finishes cooking.
Let the rice rest before serving.
Resting allows excess moisture to distribute evenly and gives the rice a better texture.
Details
Prep Time: 20 minutes
Marinating Time: 2 hours minimum
Cook Time: 55 minutes
Resting Time: 10 minutes
Total Time: Approximately 3 hours 25 minutes, including marinating
Yield: 4–6 servings
Category: Main Course, Dinner
Method: Stovetop, One-Pot Cooking
Cuisine: Brazilian
Difficulty: Easy to Moderate
Dietary Notes: Halal-friendly when prepared with halal-certified chicken, beef sausage, and chicken broth. Naturally dairy-free and gluten-free when all packaged ingredients are verified gluten-free.
Notes
Chicken substitutions: Boneless chicken breast or bone-in chicken thighs can be used. Adjust the cooking time as needed and ensure the chicken reaches a safe internal temperature.
Sausage substitutions: Smoked halal beef sausage is an excellent alternative to calabresa sausage. Halal turkey sausage also works well.
Vegetable additions: Green peas, diced bell peppers, or sweet corn can be added for extra color and texture.
Rice variations: Jasmine rice can be used, although its texture and cooking time may differ slightly. Brown rice requires substantially more cooking time and additional liquid.
Broth options: Homemade chicken broth gives the dish a rich, comforting flavor. Store-bought halal chicken broth is a convenient alternative.
Serving suggestions: Serve with a crisp green salad, sliced avocado, sautéed collard greens, or a simple tomato and cucumber salad.
A squeeze of fresh lemon juice just before serving can brighten the rich flavors.
Nutrition
Approximate nutritional values per serving, based on 6 servings:
- Calories: 550–650 kcal
- Protein: 31–36 g
- Carbohydrates: 32–38 g
- Fat: 31–40 g
- Fiber: 2–3 g
Nutrition values are estimates and may vary depending on the sausage brand, amount of marinade retained, broth, and serving size.
FAQ
What is Galinhada?
Galinhada is a traditional Brazilian chicken and rice dish made by cooking chicken, rice, vegetables, and seasonings together in one pot.
It is particularly associated with the Brazilian states of Goiás and Minas Gerais, although recipes vary between regions and families.
The dish is known for its comforting flavor, golden rice, and satisfying combination of protein and vegetables.
What makes Brazilian Galinhada different from regular chicken and rice?
Brazilian Galinhada typically features chicken cooked with aromatic ingredients such as garlic, onions, turmeric, and fresh herbs.
The rice cooks directly in the seasoned broth, absorbing the flavors of the chicken and vegetables.
Some versions also include sausage, tomatoes, peppers, or other regional ingredients.
The result is a fragrant, colorful one-pot meal with a distinctive Brazilian character.
Can I make Galinhada without sausage?
Yes. The sausage can be omitted if you prefer a simpler chicken and rice dish.
For additional savory flavor, consider using smoked paprika or a little extra garlic.
You can also add more chicken to make the meal especially hearty.
What is the best rice for Brazilian chicken and rice?
White long-grain rice is an excellent choice because it absorbs the seasoned broth while maintaining a relatively fluffy texture.
Jasmine rice can also work, although it may produce a slightly softer result.
Avoid using instant rice without adjusting the cooking method, as it can become mushy during the longer simmering process.
Can I make this easy Galinhada recipe ahead of time?
Yes. You can prepare the marinade and marinate the chicken the day before cooking.
The finished dish can also be refrigerated and reheated for convenient meals throughout the week.
When reheating, add a splash of chicken broth or water to help restore moisture to the rice.
Is Galinhada spicy?
Galinhada is generally flavorful rather than spicy.
Turmeric, garlic, onions, and herbs create a warm, aromatic flavor without significant heat.
For a spicier version, add crushed red pepper flakes, cayenne pepper, or finely chopped fresh chili.
Storage
Refrigerator
Allow the cooked dish to cool promptly, then transfer it to shallow, airtight containers.
Refrigerate within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C).
Store in the refrigerator at 40°F (4°C) or below for up to 3–4 days.
Because the dish contains cooked rice and chicken, prompt cooling and proper refrigeration are especially important.
Freezer
Transfer cooled portions into 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
Place the desired portion in a saucepan or microwave-safe dish.
Add a splash of chicken broth or water to prevent the rice from drying out.
Cover and heat until steaming hot throughout, reaching an internal temperature of 165°F (74°C).
Stir occasionally to distribute the heat evenly.
Reheat only the portion you plan to eat.
Similar Recipes
If you enjoy this comforting Brazilian chicken recipe, these related dishes are also worth exploring.
1. One Pot Lemon Herb Chicken and Rice
2.BBQ Chicken Foil Packs with Potatoes
Galinhada Recipe – Brazilian Chicken and Rice
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 black pepper to taste
For the Galinhada
- 1½ pounds boneless skinless halal chicken thighs, cut into 1-inch pieces
- 1 teaspoon olive oil
- 2 halal beef sausages approximately 4 ounces total, sliced
- 1 onion chopped
- 1 large carrot finely diced
- ½ cup additional chicken broth
- 1 teaspoon apple cider vinegar
- 2½ cups halal chicken broth
- 1 cup white long-grain rice rinsed
- 2 bay leaves
- 2 Roma tomatoes chopped
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley chopped
Instructions
- Step 1: Prepare the Marinade
- Place the onion, garlic cloves, fresh parsley, turmeric, apple cider vinegar, and olive oil in a food processor.
- Season with salt and freshly ground black pepper.
- Blend until the ingredients form a smooth, fragrant marinade.
- Step 2: Marinate the Chicken
- Place the chicken pieces in a large bowl.
- Pour the prepared marinade over the chicken and toss until every piece is evenly coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours.
- For deeper flavor, allow the chicken to marinate overnight.
- Step 3: Brown the Beef Sausage
- Heat 1 teaspoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the sliced halal beef sausage and cook for approximately 5 minutes, turning occasionally, until lightly browned on both sides.
- Transfer the sausage to a plate using a slotted spoon and set aside.
- Step 4: Brown the Chicken
- Remove the chicken pieces from the marinade, allowing the excess marinade to drip back into the bowl.
- Reserve the remaining marinade for later.
- Add the chicken to the same pot and cook for approximately 8–10 minutes, turning occasionally, until lightly browned on all sides.
- Work in batches if necessary to avoid overcrowding the pot.
- Transfer the browned chicken to a plate and set aside.
- The chicken does not need to be completely cooked at this stage because it will finish cooking in the broth.
- Step 5: Cook the Vegetables
- Add a little more olive oil to the pot if needed.
- Add the chopped onion and finely diced carrot.
- Cook for approximately 5 minutes, stirring occasionally, until the vegetables soften and begin to develop a light golden color.
- Step 6: Deglaze the Pot
- Pour in the additional ½ cup of chicken broth and 1 teaspoon of apple cider vinegar.
- Use a wooden spoon to scrape the browned bits from the bottom of the pot.
- These flavorful bits will enrich the broth and give the finished dish a deeper, more savory taste.
- Step 7: Simmer the Chicken and Sausage
- Return the browned chicken and beef sausage to the pot.
- Pour in the remaining 2½ cups of chicken broth.
- Stir gently, cover the pot, and reduce the heat to medium-low.
- Allow everything to simmer for approximately 15 minutes.
- Step 8: Add the Rice and Tomatoes
- Add the rinsed rice, chopped Roma tomatoes, bay leaves, and reserved marinade.
- Season with a pinch of salt and freshly ground black pepper.
- Stir gently until the ingredients are evenly distributed.
- Cover the pot and continue cooking over low heat for approximately 15–20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Avoid stirring frequently because this can make the rice sticky.
- A small amount of flavorful liquid remaining in the pot is normal.
- Step 9: Let the Galinhada Rest
- Turn off the heat and leave the pot covered for 10 minutes.
- This resting period allows the rice to absorb the remaining broth and helps the flavors settle.
- Step 10: Garnish and Serve
- Remove the bay leaves.
- Gently fluff the rice with a fork and stir in the freshly chopped parsley.
- Serve your Galinhada Recipe warm, straight from the pot, for a comforting Brazilian family meal.
Notes
Conclusion
This Galinhada Recipe is a wonderful way to bring the comforting flavors of Brazilian home cooking to your dinner table.
With tender chicken, savory beef sausage, golden rice, and fragrant vegetables, every spoonful delivers a satisfying combination of flavor and texture.
The simple one-pot cooking method makes it approachable for home cooks, while the rich marinade and slow simmer create a meal that feels special enough for a family gathering.
Serve it warm with fresh parsley, a crisp salad, and your favorite vegetables for a hearty Brazilian-inspired dinner everyone can enjoy.