Description

This Galinhada presents a comforting and flavorful one-pot meal, featuring tender chicken pieces and savory slices of smoked sausage mingled with golden, fluffy rice. Diced tomatoes and fresh parsley contribute vibrant color and a touch of freshness, complementing the rich, aromatic base. The dish is simmered to perfection, allowing the flavors to meld into a hearty and satisfying experience.

Ingredients

Scale

2 tablespoons olive oil
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
8 ounces smoked beef or chicken sausage, sliced into 1/2-inch rounds
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 (14.5 ounce) can diced tomatoes, undrained
2 cups long-grain white rice, rinsed
1 teaspoon ground turmeric (or annatto powder for authentic color)
1/2 teaspoon ground cumin
4 cups chicken broth
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Add the sliced smoked sausage to the pot and cook until lightly browned, about 3-5 minutes. Remove sausage and set aside with the chicken.
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and diced red bell pepper, cooking for another 3-4 minutes until fragrant and slightly tender.
Stir in the diced tomatoes, rinsed rice, turmeric, and cumin. Cook for 2 minutes, stirring constantly, to lightly toast the rice and coat it with the spices.
Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes without lifting the lid.
After 15 minutes, gently stir in the cooked chicken and sausage. Re-cover the pot and continue to simmer for another 5-10 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Season with salt and pepper to taste. Garnish generously with fresh chopped parsley before serving.

Notes

For best results, use a heavy-bottomed pot to ensure even cooking and prevent sticking.

Do not stir the rice too much during simmering to allow it to cook evenly and prevent it from becoming gummy.

If the rice is still a bit firm after the recommended cooking time, add a splash more broth and continue to simmer for a few more minutes.

Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Calories: 480 kcal
Fat: 18g
Carbohydrates: 45g
Protein: 35g