Description
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!
Ingredients
Scale
- 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) beef sausages, sliced
- 1 onion, chopped
- 1 large carrot, finely diced
- ½ cup white grape juice mixed with a splash of lemon juice
- 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
Instructions
- Marinade: In a food processor, combine all the marinade ingredients and process until smooth.
- Marinating: 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).
- Sausage: Heat the olive oil in a large pot or Dutch Oven, over medium heat. Brown the beef sausage on both sides, about 5 minutes. Then, remove with a slotted spoon into a plate and reserve.
- Chicken: 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.
- Veggies: Add more oil if needed, then sauté the onion and carrot until they begin to caramelize slightly, about 5 minutes.
- Deglazing: Pour in the white grape juice and lemon juice mixture to deglaze the pan, scraping all the browned bits from the bottom of the pot.
- Simmering: Return the chicken and beef sausage to the pot, and pour in the chicken broth. Cover and reduce the heat to medium low. Simmer for 15 minutes.
- Rice: 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.
- Resting: Turn the heat off and let the Galinhada rest, covered, for 10 minutes. Stir in the fresh parsley and serve!
Notes
Storage: Store leftovers in the fridge in an airtight container for up to 5 days. Reheating: Reheat in a pot over medium-low heat; add a few splashes of chicken broth for creaminess. Freezing: Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 497 kcal
- Sugar: 3 g
- Sodium: 756 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 121 mg
Keywords: Brazilian chicken and rice, Galinhada, one pot meal, comfort food, Brazilian cuisine