Skip to main content
LoginSign Up
Brazilian Chicken and Rice (Galinhada)

Brazilian Chicken and Rice (Galinhada)

By Courtney HillMarch 26, 2025

  • Makes
    6 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    50 minutes active
  • Rating

There are countless ways to make galinhada, or Brazilian chicken and rice. Our version is inspired by the galinhada taught to us by Paola Stephan, a home cook in São Paulo. The fond that forms on the bottom of the pot at the start of cooking is key for developing flavor in the dish, so allow it to build up before deglazing with water. At that point, be sure to vigorously scrape the pot to loosen the bits. We follow Stephan’s lead and introduce tomatoes at two different times: some are cooked into the rice for color and intensity, while the rest are added at the very end for fresh, juicy notes. If corn is in season, use freshly cut kernels (you’ll need one medium ear). Out of season, frozen is fine.

Tip

Don’t forget to rinse and drain the rice. Rinsing removes excess starch so the grains cook up fluffy and separate. After removing the pot from the heat, be sure to allow the rice to stand, covered, for 10 minutes to allow the moisture to distribute evenly throughout.

Ingredients
  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut into 1- to 1½-inch pieces

  • 1¾

    teaspoons ground turmeric, divided

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, finely chopped

  • 4

    medium garlic cloves, minced

  • ½

    teaspoon ground cumin

  • 12

    ounces ripe tomatoes, cored and chopped into ½-inch pieces (about 2 cups), divided

  • 1½

    cups long-grain white rice, rinsed and drained

  • 1

    cup fresh or thawed frozen corn kernels

  • 2

    tablespoons chopped fresh cilantro

  • 2

    teaspoons lime juice, plus lime wedges to serve

Step 1

In a medium bowl, toss the chicken with 1¼ teaspoons turmeric, ½ teaspoon salt and ¼ teaspoon pepper; let stand 15 minutes. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook, stirring, until lightly browned, 10 to 12 minutes. Add the onion, garlic, cumin, the remaining ½ teaspoon turmeric and ½ teaspoon each salt and pepper. Cook, stirring, until well-browned drippings have formed on the pot, about 2 minutes.

Step 2

Add half of the tomatoes and ⅓ cup water; cook, scraping up the browned bits, until the tomatoes have softened and the liquid has cooked off, 4 to 5 minutes. Stir in the rice and corn, then 2 cups water. Bring to a boil, stirring and scraping the bottom of the pot. Cover, reduce to low and cook, undisturbed, until the rice has absorbed all the liquid, 15 to 20 minutes.

Step 3

Meanwhile, in a small bowl, stir together the remaining tomatoes, the cilantro, lime juice and a pinch each of salt and pepper; set aside. When the rice is done, remove from the heat. Let stand, covered, 10 minutes. Using a fork, fluff the rice, then taste and season with salt and pepper. Spoon on the tomato-cilantro mixture, along with any juices.

Featured in