Galinhada ~ Dutch Oven Chicken and Rice
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Servings
6 servings
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Course
Main Course
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Cuisine
Brazilian
Galinhada ~ Dutch Oven Chicken and Rice
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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!
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Ingredients
Chicken and Marinade
- 1 pound chicken breast boneless skinless
- 1 tablespoon extra virgin olive oil
- 2 teaspoons paprika smoked variety used
- 3 cloves garlic minced
- 1 lime juiced
- 1 teaspoon salt
- 1 teaspoon black pepper ground
Rice and Galinhada
- 2 Tablsespoons olive oil
- 1 link Calabresa sausage you can use kielbasa or other cooked sausage, cooked, sliced, about 1 cup
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 carrot large, diced
- 14 ounces diced tomatoes
- 1 teaspoon oregano dried
- ½ teaspoon paprika same used in the marinade
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1 bay leaf
- ¼ cup cilantro fresh, chopped
- 1 ½ cup long grain white rice uncooked
- 3 ½ Cups chicken broth or chicken stock or beef/vegetable broth or stock
Instructions
Marinate the Chicken & Prep Vegetables
- If your chicken is not already cut into bite-size chunks, do that now.
- In a storage bag or glass container, add olive oil, garlic, paprika, juice from a lime, salt and black pepper. Mix together, then add the raw chicken breasts. 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 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 the slice pre-cooked sausage. Mix everything to combine.
- Next stir in the rice so that all of the delicious flavors soak into the rice before you add 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.
- Garnish with fresh cilantro and enjoy!
Notes
- 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 and Rice 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.
- 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 and Rice 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.
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