This simple Galinhada is a Brazilian all-in-one dish made with chicken breast, peppers, tomatoes and rice seasoned with coriander, cumin and turmeric.
Recipe Intro
- Origins:
Risotto for Italians, paella for Spaniards, and for Brazilians – it is galinhada, originated in Goiás and Minas Gerais areas during Brazil’s colonial era when Portuguese explorers, known as bandeirantes, cooked chicken with rice over open fires as a practical and nourishing meal. This cooking method spread among muleteers and rural communities, making galinhada a staple of Brazilian food culture.
The dish symbolizes hospitality and is commonly served at family gatherings, social events, and late-night celebrations. It also has cultural significance in some regions, where it is traditionally prepared on Holy Saturday to mark the end of Lent.
- Variations:
Each region puts its own spin on the dish: Minas Gerais adds turmeric for a vibrant colour, Goiás uses pequi – a native fruit with a bold, aromatic flavour that’s popular in Brazilian cooking, and São Paulo sometimes includes smoked sausage or bacon for a richer, smoky taste.
- This Brazilian chicken with rice recipe:
In this version, I’ve kept it simple by using only chicken breasts, which makes the preparation quicker and easier.
However, if you want a deeper, richer flavour, use a whole chicken cut into pieces or go for bone-in cuts like thighs and drumsticks – they add that perfect flavour that you won’t get from chicken breast alone.
Some versions of galinhada also include corn and peas, but I’ve kept it simple and focused on the aromatic base. It’s an easier take on a Brazilian classic, perfect for busy weeknights without compromising on taste. With cumin, smoked paprika, coriander, and a hint of lemon, this dish is … Give it a try, you will love it!
Simple Galinhada Ingredients
- chicken – For this recipe, use chicken breast or a mix of breast and boneless thighs, or for a traditional flavour, choose bone-in pieces or a whole chicken cut into parts.
- peppers – Use bell peppers or pimiento for colour and sweetness, and if you like a bit of heat, throw in one chilli for a gentle kick.
- rice – Use long-grain rice. I prepared my galinhada with short-grain rice, which made it creamy, almost like risotto. It should be slightly drier.
- tomatoes – Use fresh ripe tomatoes for the best flavour, or canned chopped tomatoes for convenience, they both work well in this dish.
- herbs and spices – Get ground coriander seeds, smoked paprika, cumin, turmeric, and optionally saffron. For herbs, use bay leaves and fresh parsley and chives.
- onions, garlic – Use fresh, not powdered.
- olive oil
Optional Ingredients:
Include smoked sausage or bacon by frying it with the onions for extra richness. You can also add peas or corn for a touch of sweetness and colour.
Check out these yummy international chicken recipes
How to make a simple Brazilian chicken with rice
1. Prepare the chicken
Note: If you’re working with a whole chicken, slice it into quarters or smaller pieces. Keep the skin on for that rich, authentic galinhada flavour. Use an extra-large pot if preparing for more than two people.
- Cut the chicken breast or boneless chicken thighs into small pieces and put them in a bowl with half the cumin, half the coriander and one teaspoon of lemon juice. Mix it well, cover, and let it marinate in the fridge for 1 hour.
2. Fry the main ingredients
- Heat some olive oil in a large pot over medium heat – enough to coat the bottom. Add the chopped onion and cook for about 7 minutes until they soften.
- Turn the heat up to high, add the marinated chicken and peppers. Fry for 5 minutes, stirring now and then, until it starts to brown.
- Add the minced garlic and rice ( rinse first). Stir for 2 minutes until the rice turns translucent, picking up all those pot flavours.
3. Simmer and finish galinhada
- Pour in 500ml of chicken broth, add chopped tomatoes, herbs and spices; half of parsley, the bay leaves, turmeric, cumin and coriander. Stir with a wooden spoon to scrape up any bits, and cook uncovered on low to medium heat.
- When half the water’s gone, add one cup of water. Let it reduce again. Keep adding water, stirring occasionally so the rice doesn’t stick. Simmer until the liquid’s absorbed, rice is tender and the meat is cooked through.
Serving Brazilian chicken with rice
- Take it off the heat, add the rest of the parsley, chopped spring onions, and some extra black pepper. Drizzle with lemon juice.
- Serve it right away while the aromas are fresh.
- If you like, sprinkle some grated cheese on top before serving
Recipe Card
Galinhada-style Risotto: Simple Brazilian chicken with rice
Brazilian Galinhada with chicken breast, peppers, tomatoes, and rice, seasoned with coriander, cumin, and turmeric – all in one pot.
Ingredients
- 2 chicken breasts
- 1 bell pepper
- 2 onions - medium size
- 3 cloves garlic
- 250-300 g chopped tomatoes - canned or fresh
- 1 spring onion
- 1 cup rice - cup size approx 230ml
- 2 lemons
HERBS AND SPICES
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp ground coriander
- 1-2 tsp smoked paprika
- 2-3 tbsp parsley
- 1 tbsp chives
- 2-3 bay leaves
- 1 chicken stock cube
- olive oil - for frying
OTHER
- 1 tsp saffron - optional
- grated hard cheese - optional
- 1/2 cup smoked bacon - optional
- 2 tsp coriander leaves - optional
Instructions
- Cut chicken breast or boneless thighs into small pieces. Mix with cumin, coriander, and lemon juice. Marinate in the fridge for 1 hour.
- Heat olive oil in a large pot over medium heat. Cook chopped onions for 7 minutes until softened. Turn the heat to high, add marinated chicken and peppers, and fry for 5 minutes until browned. Add minced garlic and rinsed rice, stirring for 2 minutes until rice is translucent.
- Pour in 500ml chicken broth, add chopped tomatoes, bay leaves, turmeric, cumin, coriander, and half of the parsley. Cook uncovered on low to medium heat. When half the water evaporates, add a cup of water. Repeat until rice is tender and chicken is cooked through.
- Stir in the remaining parsley and chopped spring onions. Season with black pepper and a drizzle of lemon juice. Serve hot, with optional grated cheese on top.
Notes
Total Calories: Approximately 1200 kcal for the whole dish.
Calories per Portion: If serving 3 portions, it’s 400 kcal per portion. Note: These values are estimates and can vary depending on the specific brands and ingredients used. Adjustments to portion sizes or optional additions like cheese or sausage will also impact the total calorie count.
Calories per Portion: If serving 3 portions, it’s 400 kcal per portion. Note: These values are estimates and can vary depending on the specific brands and ingredients used. Adjustments to portion sizes or optional additions like cheese or sausage will also impact the total calorie count.