Brazilian Galinhada (One-Pot Chicken and Rice)

Brazilian galinhada brings chicken and rice together in the same pot, so the grains cook in the savoury juices rather than as a separate side. Bone-in thighs give the dish depth as they brown, while onion, garlic and turmeric season the stock and tint the rice a warm golden colour. The finished texture should be tender and fluffy, with the chicken nestled through the rice and a fresh lift from parsley at the end. It is the kind of practical, generous one-pot dinner that suits weeknights but still feels complete enough to serve family-style.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Brazilian home cooking
Flavor profile Savoury • Herby • Golden turmeric warmth
Techniques Browning • One-pot simmering • Covered steaming
Key equipment Large heavy pot or Dutch oven
Cooking style One-pot cooking • Minimal cleanup • Meal prep friendly
Time commitment Under 1 hour

Why this recipe works

  • One-pot depth: Browning the chicken first leaves savoury fond in the pot, which seasons the onions, stock and rice as they cook together.
  • Built-in flavour: Onion, garlic, turmeric and chicken stock create a simple but rounded base without needing a long ingredient list.
  • Hearty and balanced: Tender chicken, fluffy rice and fresh parsley give the dish the warmth of comfort food with a clean herbal finish.

Get the most out of this recipe

Timing notes

  • Rest before serving: Keep the pot covered off the heat for the final rest so the rice finishes steaming and the grains settle.
  • Short hands-on time: Most of the work happens at the beginning: browning the chicken, softening the onion and coating the rice before the covered simmer.

Ingredient notes

  • Use bone-in chicken: Bone-in, skin-on thighs bring more savoury depth to the rice and stay moist during the covered simmer.
  • Coat the rice first: Stirring the rice briefly in the aromatic base helps the grains absorb flavour evenly before the stock is added.
  • Turmeric for colour: Ground turmeric gives the rice its golden colour and gentle earthy warmth without making the dish spicy.

Common mistakes

  • Crowding the chicken: Brown the thighs in batches if needed; overcrowding traps steam and prevents a deep golden crust from forming.
  • Simmering too hard: Once covered, keep the heat low. A vigorous boil can make the rice cook unevenly and toughen the chicken.
  • Skipping the covered rest: Serving immediately can leave the rice wetter and less settled; the covered rest helps it finish gently.

Make-ahead tips

  • Good for leftovers: Cool the dish quickly, then refrigerate in a sealed container and use within the stated storage time.
  • Reheat gently: Warm covered with a small splash of water so the rice loosens and the chicken heats through without drying out.
  • Freezer-friendly: Freeze after cooking, then defrost overnight in the fridge before reheating until piping hot.

Equipment you'll need

Chef’s knife Cutting board Dutch oven Measuring cups Measuring spoons Wooden spoon
Ingredients
Instructions
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  1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the chicken thighs with salt and black pepper, then brown in batches until deeply golden, about 4 to 5 minutes per side. Transfer to a plate.
  2. Reduce the heat to medium and add the onion to the pot, scraping up any browned bits. Cook for 6 to 8 minutes until softened, then stir in the garlic and cook for 1 minute until fragrant. Stir in the ground turmeric for 30 seconds.
  3. Add the rice and stir for 1 minute to coat the grains. Pour in the chicken stock and bring to a gentle simmer. Nestle the chicken thighs back into the pot along with any juices.
  4. Cover and cook on low for 18 to 22 minutes, until the rice is tender and the chicken is cooked through. Turn off the heat and rest, covered, for 10 minutes so the rice finishes steaming. If the pot looks dry before the rice is tender, add a small splash of water and continue cooking.
  5. Finely chop the fresh parsley. Fluff the rice gently with a spoon, then stir through most of the parsley and scatter the rest over the top. Taste and adjust seasoning with salt and black pepper before serving.

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Recipe notes

Tips

  • Brown the chicken well: that golden crust is what gives the rice its savoury depth once the stock goes in.
  • Keep the simmer very gentle once covered; a hard boil can make the rice cook unevenly and the chicken toughen.
  • Food safety: make sure the chicken is piping hot all the way through before serving.

Substitutions

  • Replace Chicken thighs with Chicken drumsticks for a similar cooking time and flavour.
  • Replace Fresh parsley with Fresh coriander for a more citrusy, herbal finish.
  • Replace Vegetable oil with Olive oil for a fruitier base.

Storage

  • Refrigerate up to 3 days
  • Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a covered saucepan with a splash of water over low heat until piping hot, or microwave covered in short bursts, stirring between. Freeze for up to 2 months; defrost overnight in the fridge before reheating.

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Brazilian Galinhada (One-Pot Chicken and Rice)
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Recipe overview

  • Servings: 4 servings
  • Total time: 1h (20min active)
  • Difficulty: Easy
  • Cuisine: Latin American
Beginner friendly One pot Freezer friendly Kid friendly
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Equipment you'll need

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Chicken stock

1 cup ≈ 240 ml
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Ground turmeric

1 cup ≈ 144 g
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Long-grain white rice

1 cup ≈ 185 g
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Vegetable oil

1 cup ≈ 240 ml
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