Brazilian Galinhada — Golden Turmeric Chicken and Rice

Name: Brazilian Galinhada — Golden Turmeric Chicken and Rice
Yield: 5 servings
Cuisine: Brésilienne
Ingredients: 1.2 kg chicken thighs and drumsticks; 400 g long-grain white rice; 1 large yellow onion, finely sliced; 4 garlic cloves, minced; 2 ripe tomatoes, diced; 1 red bell pepper, cut into strips; 1 tsp ground turmeric; 1 tsp smoked sweet paprika; 800 ml hot chicken broth; 3 tbsp olive oil; 150 g frozen peas; 1 bunch fresh flat-leaf parsley; Salt and freshly ground black pepper

By Marie Lefebvre · Updated November 4, 2026

A beloved Brazilian one-pot classic, galinhada brings together tender chicken and fragrant turmeric-spiced rice cooked in a single pot. This hearty family staple from São Paulo kitchens is surprisingly simple to make and bursting with warm, comforting flavours. The perfect weeknight dinner that feels like a celebration.

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

1.2 kg chicken thighs and drumsticks
400 g long-grain white rice
1 large yellow onion, finely sliced
4 garlic cloves, minced
2 ripe tomatoes, diced
1 red bell pepper, cut into strips
1 tsp ground turmeric
1 tsp smoked sweet paprika
800 ml hot chicken broth
3 tbsp olive oil
150 g frozen peas
1 bunch fresh flat-leaf parsley
Salt and freshly ground black pepper

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Directions

1
In a large bowl, season the chicken with turmeric, paprika, 2 minced garlic cloves, salt and pepper. Let marinate for 15 minutes at room temperature.
2
Heat the olive oil in a large Dutch oven over high heat. Brown the chicken pieces 4 to 5 minutes per side until deeply golden. Set aside on a plate.
3
In the same pot, sauté the onion and remaining garlic over medium heat for 3 minutes until translucent and lightly golden.
4
Add the red bell pepper and diced tomatoes. Cook for 4 minutes, stirring, until the tomatoes break down into a light sauce.
5
Add the rice and stir for 2 minutes to coat each grain with the sauce and spices.
6
Return the chicken to the pot and pour in the hot broth. Add the peas, bring to a boil, then reduce to a low simmer.
7
Cover and cook for 20 minutes until the rice has absorbed all the broth and the chicken is cooked through.
8
Remove from heat and let rest, covered, for 5 minutes. Scatter with fresh chopped parsley and serve straight from the pot.

💡 Chef's Tip

For a more authentic flavour, steep a generous pinch of saffron threads in the warm broth before adding it to the pot. Leftovers keep well in the fridge for up to 3 days and reheat beautifully.