Brazilian

Serving

Galinhada (Brazilian Chicken and Rice)

Name: Galinhada (Brazilian Chicken and Rice)
Total time: 55 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2.5 lbs bone-in chicken thighs, cut into pieces; 1 tbsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1 onion, chopped; 4 cloves garlic, minced; 2 tomatoes, diced; 1 red bell pepper, diced; 1 tsp ground turmeric; 2 cups long-grain white rice; 4 cups chicken broth; 1/2 cup fresh or frozen green peas; 1/4 cup chopped fresh cilantro

A golden, turmeric-tinted one-pot rice studded with tender chicken thighs, tomatoes, and bell peppers, from the countryside kitchens of Minas Gerais.

55 minutes

Serves 6

Dinner

19 min prep

30 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

7 steps

1
Season the chicken pieces with salt and pepper.
2
Heat the oil in a large pot and brown the chicken on all sides, about 8 minutes; remove and set aside.
3
In the same pot, sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
4
Add the tomatoes and turmeric, cooking until the tomatoes break down.
5
Stir in the rice to coat it in the oil and spices, then return the chicken to the pot and add the chicken broth.
6
Bring to a boil, then cover and simmer over low heat for 20 minutes until the rice is tender and liquid is absorbed.
7
Stir in the peas during the last 5 minutes, garnish with cilantro, and serve hot.

Galinhada (Brazilian Chicken and Rice) — plated and served — Serving moment. How Galinhada (Brazilian Chicken and Rice) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

71/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 51

Budget-friendly 80

Great leftovers 87

Pantry-friendly 40

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

735

Calories

58 g

Protein

58 g

Carbs

29 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Galinhada is a countryside dish from Minas Gerais, traditionally cooked in a big pot for festas juninas (June harvest festivals) and community gatherings, where turmeric-stained rice and bone-in chicken feed a crowd from a single pot. The golden color from turmeric gives it a resemblance to dishes found across the Portuguese-influenced world.

Listahan note

This version browns the chicken first before building the rice around it in the same pot, so the rice cooks in a broth that's already carrying the fond from the seared chicken.

Technique cues

Browning the chicken before it goes into the rice is what colors and flavors the entire pot - skipping this step leaves both the chicken and rice tasting flat by comparison.
Toasting the rice briefly in the turmeric and tomato mixture before adding broth, a technique shared with many one-pot rice dishes, helps each grain stay separate rather than turning gummy.
Returning the chicken to the pot before the broth goes in lets the chicken finish cooking gently in the same steam that cooks the rice, rather than being reheated as an afterthought.

Kitchen flow

Parallel prep: Dice the vegetables and measure the rice while the chicken browns, so the pot keeps moving without gaps.
Make-ahead: The chicken can be browned a day ahead and refrigerated, then added back into the freshly built rice base to finish cooking.
Leftover move: Reheat leftover galinhada with a splash of broth or water to loosen the rice, which firms up as it sits in the fridge.
Cleanup rhythm: Let the pot cool slightly before soaking, since turmeric can stain lighter-colored cookware if scrubbed while still hot.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

bone-in chicken thighs, cut into pieces

main protein

Purpose: bone-in thighs hold up to the browning step and simmering time without drying out the way boneless breast would

Handling: season and brown on all sides first, then set aside while the rice base builds, returning it before the broth is added

Adaptation: bone-in chicken drumsticks work the same way and are just as forgiving over the simmer time

ground turmeric

color and earthy flavor

Purpose: turmeric gives galinhada its signature golden color, similar to how saffron colors rice in other cuisines, along with a subtle earthy bitterness

Handling: stir into the sauteed vegetables before adding the rice, so it blooms in the fat rather than staying raw-tasting

Adaptation: a pinch of ground annatto (urucum) gives a similar golden color with a milder flavor if turmeric isn't on hand

long-grain white rice

base of the dish

Purpose: long-grain rice stays separate and fluffy rather than clumping, which matters since the chicken pieces sit right in with the rice as it simmers

Handling: stir the rice into the pot to coat it in the oil and spices before adding the broth, toasting it briefly

Adaptation: parboiled rice works well too and is more forgiving of a slightly longer simmer without turning mushy

fresh or frozen green peas

color and sweetness

Purpose: peas add a pop of color and a light sweetness against the earthy turmeric rice, added late so they stay bright rather than turning drab

Handling: stir in during just the last 5 minutes of cooking so they heat through without overcooking

Adaptation: diced carrots added earlier in the cook give a different but complementary sweetness and color

chopped fresh cilantro

fresh garnish

Purpose: a scattering of cilantro at the end brightens the rich, turmeric-stained rice

Handling: chop and sprinkle over the finished dish just before serving

Adaptation: chopped parsley is a milder substitute if cilantro isn't preferred

Technique notes

Brown the chicken in batches so each piece gets real contact with the hot pot surface, rather than crowding it and steaming the skin instead of searing it.
Toast the rice in the pot for a minute or two after stirring it in, which firms the grains slightly and helps them hold their shape through the simmer.
Keep the lid on and resist stirring during the 20-minute simmer - lifting the lid or stirring releases steam the rice needs to cook through evenly.

Ingredient swaps

Gluten-free direction: Naturally gluten-free as written; just confirm the chicken broth used doesn't include wheat-based flavorings.
Dairy-free option: Use a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) anywhere this recipe calls for dairy. This one leans on the bone-in chicken thighs.
Lower-sodium direction: Use a low-sodium chicken broth and cut the added salt in the seasoning step by about a third.
Weeknight shortcut: Use boneless, skinless chicken thighs to skip the bone-in browning time, cutting the total cook down by about 10 minutes.

Serve alongside

Farofa
Sliced tomato and onion salad
Fried plantain
Crusty bread
Chilled white wine
Cold Brazilian lager
Sparkling water with lime

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in an airtight container for up to 3 days
Reheat with a splash of broth or water over medium-low heat, stirring gently
Freeze for up to 2 months and thaw overnight in the fridge before reheating

Equipment

Large heavy pot with a tight-fitting lid
Wooden spoon
Sharp knife for cutting the chicken
Measuring cups

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