Galinhada ~ Dutch Oven Chicken and Rice

This Dutch Oven Chicken and Rice recipe is inspired and based on the traditional Brazilian recipe, Galinhada. Galinhada is a thick Brazilian stew with chicken and rice. This version includes sausage, onions, garlic, carrots, cilantro, tomatoes, and warm spices, including paprika.

One of the best parts of this recipe is that it all cooks in one pot or dutch oven, making it so easy. It's also a great dish to either feed a crowd or feed a few for several days! My husband and kids love this recipe and I hope you do too!!

Brazilian Origins of this recipe

Galinhada comes from the Portuguese word, galinha, which means chicken. It's a thick stew with the primary ingredients being chicken and rice, but including a variety of other ingredients, including vegetables and sausage. From what I can find, it's thought to have originated in Minas Gerais and Goiás, which are the states directly to the north of Sao Paulo, where I live. In fact many wpopular Brazilian recipes also originate in Minas Gerais, such as Pão de Queijo, Tutu de Feijão or Black Bean Puree and Sauteed Kale with Bacon and Garlic {Couve a Mineira}.

Simple Ingredients and Substitutes

Chicken and Marinade Ingredients

• Chicken Breasts, boneless skinless - I used Skinless, boneless chicken breasts, but boneless, skinless chicken thighs will work great in this recipe.
• Olive Oil - Extra Virgin Olive Oil is my go-to for marinades. However, you can substitute in vegetable oil, canola oil, coconut oil, or other neutral oil that you have. You can also leave the oil out and substitute with broth or even water.
• Paprika (I used smoked) - Paprika – You can use sweet or smoked paprika. You will probably not want to use hot paprika. But if you like spicy, you can add a bit of it. A substitute for paprika is chili powder.
• Garlic cloves - Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
• Lime - Fresh lime juice is best in this recipe. Lemon juice is second best. If you don't have it, you can add a tablespoon of white wine vinegar or apple cider vinegar.
• Salt and Ground Black Pepper

Rice and Galinhada Ingredients

• Olive Oil - Extra Virgin Olive Oil is my go-to for sauteing the veggies. However, you can substitute in vegetable oil, canola oil, coconut oil, or other neutral oil that you have.
• Cooked Calabrese sausage, sliced (about 1 cup) you can use kielbasa or other cooked sausage
• Yellow onion – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions.
• Garlic cloves - As mentioned for the marinade, fresh is best when it comes to garlic. However, you can also substitute in dried garlic flakes or garlic powder.
• Dried Oregano – You can also use fresh oregano. You can substitute with Italian seasoning, thyme, rosemary, or marjoram.
• Fresh Carrot - You can use whole carrots with the skin on or peeled. I peeled for this recipe. You can substitute with baby carrots diced or pre-diced carrots. You could use frozen carrots if you have them too. Simply add them straight from the freezer, do not thaw first.
• Diced Tomatoes, drained - I used San Marzano diced tomatoes. You can substitute in whole peeled tomatoes and then crushed them in my fingers before adding them. You can also use fresh tomatoes diced. Beefsteak, vine, or plum tomatoes will all work.
• Paprika (same used in the marinade)
• Ground Cumin – Cumin gives a bit more smoky flavor. However, if you don’t have cumin, you could use ground coriander or just a bit more smoked paprika or even chili powder.
• Bay leaf - I used a dry bay leaf which brings more delicious herby flavor. You can use fresh. If you don't have bay leaves, you can leave it out.
• Fresh Cilantro leaves - If you don't have fresh, you can use dried cilantro along with fresh parsley. You could also substitute fresh basil.
• Uncooked White Long Grain Rice – You can substitute with Basmati rice, short grain rice, or brown rice.Chicken Broth or Chicken stock or beef/vegetable broth, stock - any flavorful liquid will work.

See recipe card for quantities.

Simple Equipment And Tools

For this recipe, I used a 10 inch dutch oven because it has a thick and wide bottom, has a tight fitting cover, and is deep enough to hold all of the layers. Any large dutch oven or high-sided skillet or pot will work.

For mincing garlic, I use a Garlic Press.

Steps to Marinate the Chicken and Prep

Cut the chicken into bite-size chunks and mix with the marinade ingredients (olive oil, garlic, paprika, lime juice, salt and black pepper). You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!

Peel and dice the onion. Peel and dice the carrots. Mince the garlic. Slice the cooked sausage into ¼ inch slices. Measure out the seasonings and other ingredients.

Cook the Dutch Oven Chicken and Rice

Preheat your dutch oven over medium high heat, add a tablespoon of Olive Oil and spread around. Add the marinated chicken to the hot pot. Cook for 2-3 minutes on each side just to get a nice sear; you don't need to cook all of the way through as they will continue to cooker later with the rice. Transfer the chicken to a plate so you can cook the veggies.

Add another drizzle of oil if needed, then add the carrots, onions, and garlic. Stir to combine and let cook for 2 minutes.

Add the paprika, cumin, oregano, salt, and sliced cooked sausage.

Stir in the rice so that all of the delicious flavors soak in before adding the liquids.

Last, add the diced tomatoes, the broth, the chicken, the fresh cilantro, and the bay leaf. Stir to combine and bring to a boil on high heat (may take about 5 minutes). When bubbling, reduce the heat to low, cover, and cook for 20 minutes. After 20 minutes, turn the heat off, but DO NOT REMOVE THE COVER. Wait another 5-10 minutes and then remove the cover.

Galinhada Chicken and Rice FAQs

Can I add other vegetables to this recipe?You can add in a variety of veggies, including bell peppers, zucchini, and frozen peas are some of the best fits with this recipe. These would all be added toward the end of the cooking as they are more delicate than the carrots.

Can I make this Chicken and Rice in a slow cooker?You can definitely make this Chicken and Rice in a crockpot or any slow cooker. To do so, the prep steps will remain the same. For the cooking steps, I recommend first searing the chicken on the stove. However, this is not mandatory. Then, combine everything to the slow cooker, including the broth/stock and the rice. Stir the ingredients together. After the rice is mixed in and completely submerged in liquid, add the chicken on top. Cover the slow cooker and set on low for 8-10 hours or high for 6 hours. All of these setting will work, it just depends on your schedule.

Can I make this Chicken Rice recipe ahead and reheat it?You can make this dutch oven Chicken and Rice ahead, making it great for meal prep! Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes

Can this Galinhada Chicken and Rice be frozen?You can freeze this cooked recipe by first cooling it in the refrigerator. Then transfer it to a freezer safe airtight container. It will keep in the freezer for up to 9 months. To reheat, thaw it in the fridge 24 hours before cooking. Then place in either the oven at 350 F for 20 minutes or in the microwave oven for 5 minutes and then another minute at a time until fully warmed through.