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Brazilian

Galinhada Mineira (Minas-Style Chicken Rice)

A Minas-style Brazilian one-pot chicken rice with tomato, peppers, turmeric, and herbs.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Galinhada Mineira (Minas-Style Chicken Rice)

55 mintotal

35 min hands-on20 min hands-off

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes covered resting time after the rice cooks; active browning and simmering takes about 35 minutes.

Method

  1. Season chicken with salt, black pepper, and turmeric.

  2. Heat oil in a deep pan and brown the chicken pieces on both sides. Remove and keep aside.

  3. In the same pan, cook onion and garlic until soft, scraping the browned bits from the bottom.

  4. Add tomato, green bell pepper, and bay leaf. Cook until the tomato softens into a light sauce.

  5. Stir in the rice, then return the chicken to the pan.

  6. Pour in hot chicken stock, bring to a boil, then cover and cook on low heat for 18–22 minutes.

    18–22 min

  7. Rest covered for 5 minutes, fluff gently, and finish with coriander leaves.

    5 min

How to tell it's done

The rice should be fluffy and yellow-gold, with tender chicken and no excess liquid at the bottom.

Nutrition

Per serving, from 2 servings.

602kcal

Where the calories come from

  • Protein40.4 g27%
  • Carbohydrate67.8 g45%
  • Fat18.4 g28%
Saturated fat
3.8 g
Fibre
3.2 g
Potassium
928 mg
Calcium
69 mg
Iron
3.1 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Browning the chicken first gives the rice a deeper, homestyle flavor.

What to serve it with

Serve with a simple salad, lime wedges, or a small spoon of farofa.

Common mistakes

The rice is wet at the bottom and dry on top.
Keep the heat genuinely low once it is covered, and do not lift the lid to check. Galinhada is cooked by steam, and every peek lets it out.
The rice is bland despite the chicken.
Scrape the browned bits off the base when the onion goes in, as the recipe says. That fond is most of the flavour, and left stuck to the pan it stays there.

Substitutions

  • Chicken thighs stay juicier than breast pieces in this one-pot rice.
  • Use water if chicken stock is unavailable, but season carefully so the rice does not taste flat.
  • For more color, add a small extra pinch of turmeric rather than too much tomato.

Storing and reheating

Keeps three days in the fridge. Reheat covered with a splash of stock so it steams. It freezes for two months, though the rice softens. Do not skip the five-minute rest — it is what lets the grains firm up.