Galinhada (Brazilian Chicken and Rice) Recipe – Easy One-Pot Meal
Galinhada is a traditional Brazilian chicken and rice dish packed with bold, comforting flavors. Made with tender chicken, seasoned rice, and aromatic spices, this one-pot meal is both hearty and satisfying. It’s easy to prepare and perfect for family dinners, bringing a taste of Brazil right to your table.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Mixing bowls
- Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 2 lbs chicken pieces (legs, thighs, or breast)
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp cooking oil
- 1 red bell pepper, diced
- 2 tomatoes, chopped
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 tsp turmeric powder
- 2 bay leaves
- 1 cup peas (fresh or frozen)
- Fresh parsley or cilantro for garnish
- Salt and pepper to taste
Instructions
- Marinate chicken: Season with lime juice, garlic, salt, and pepper. Let sit for 30 minutes.
- Sear chicken: Heat oil in a large pot. Brown chicken pieces until golden. Remove and set aside.
- Sauté vegetables: In the same pot, cook onion, bell pepper, and tomatoes until softened.
- Add rice & spices: Stir in rice, turmeric, and bay leaves. Toast briefly to coat grains.
- Combine with broth & chicken: Return chicken to pot. Add broth, cover, and simmer until rice is tender and liquid absorbed (about 30 minutes).
- Finish with peas & herbs: Stir in peas and garnish with fresh parsley or cilantro.
- Rest & serve: Let Galinhada rest for 10 minutes before serving to allow flavors to meld.
- Expert Tip: Always sear chicken first—this builds a rich flavor base for the rice.
Notes
- Use skinless chicken for a lighter version.
- Brown rice can be substituted but requires longer cooking.
- Add saffron for a festive twist.
- For extra vegetables, include carrots or corn.
- Leftovers can be refrigerated for 3–4 days or frozen for up to 1 month.