Galinhada Brazilian chicken rice (Print-Friendly Version)

Chicken, rice and sausage simmered together with spices in a traditional Brazilian one-pot comfort dish.

# What You’ll Need to Make This:

→ Marinade

01 - 1 onion, peeled
02 - 3 garlic cloves, peeled
03 - 120 millilitres fresh parsley
04 - 1 tablespoon ground turmeric
05 - 1 tablespoon apple cider vinegar
06 - 120 millilitres olive oil
07 - Salt and freshly ground black pepper, to taste

→ Main Ingredients

08 - 680 grams skinless, boneless chicken thighs, cut into 2.5-centimetre pieces
09 - 1 teaspoon olive oil
10 - 2 calabresa sausages, about 115 grams total, sliced (substitute kielbasa or chorizo if unavailable)
11 - 1 onion, chopped
12 - 1 large carrot, finely diced
13 - 120 millilitres dry white wine
14 - 590 millilitres chicken broth
15 - 200 grams white long-grain rice, rinsed
16 - 2 bay leaves
17 - 2 Roma tomatoes, chopped
18 - Salt and freshly ground black pepper, to taste
19 - 15 grams chopped fresh parsley

# How to Prepare:

01 - In a food processor, combine onion, garlic, parsley, turmeric, apple cider vinegar, olive oil, salt and pepper. Blend until a smooth paste forms.
02 - In a large bowl, thoroughly coat the chicken pieces with the marinade. Cover and refrigerate for at least 2 hours or overnight for optimal flavour.
03 - Heat olive oil in a Dutch oven over medium heat. Sauté sausage slices until golden on both sides, about 5 minutes. Transfer sausage to a plate and set aside.
04 - Remove chicken from marinade, reserving excess. Add chicken to the Dutch oven and sear on all sides until lightly browned, about 10 minutes. Remove and set aside.
05 - Add more oil if needed. Sauté chopped onion and diced carrot in the Dutch oven until slightly caramelised, approximately 5 minutes.
06 - Pour in white wine to deglaze, scraping any browned bits from the bottom of the pot.
07 - Return chicken and sausage to the pot. Add chicken broth, cover, and simmer on medium-low heat for 15 minutes.
08 - Stir in the rice, chopped tomatoes, bay leaves, reserved marinade, and season with salt and pepper. Cover and cook for another 15 minutes, or until the rice is cooked but still moist.
09 - Turn off the heat and let the dish rest, covered, for 10 minutes. Stir in chopped parsley before serving.

# Extra Tips:

01 - For richer flavour, marinate the chicken overnight. The final dish should remain moist with some broth.
02 - Leftovers can be stored refrigerated in an airtight container for up to 5 days.
03 - Reheat gently with a splash of chicken broth to restore creamy consistency.
04 - To freeze, portion cooled servings into freezer-safe containers for up to 3 months.

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