Galinhada Chicken and Rice Simmered with Fresh Herbs

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A comforting Brazilian one-pot dish featuring chicken thighs cooked with rice, tomatoes, and fresh herbs for a savory, aromatic meal. This Brazilian recipe, ready in about 55 minutes, pairs bone-in chicken thighs, long grain rice, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces, skin on bone-in chicken thighs
• 2 cups long grain rice
• 2 medium, diced tomatoes
• 1 medium, chopped onion
• 3, minced garlic cloves
• 4 cups chicken broth
• 3 tbsp olive oil
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh cilantro
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
2. Step 2: Add chicken thighs skin side down and sear for 5-6 minutes until golden brown and crispy. Flip and cook 3 more minutes, then remove chicken and set aside.
3. Step 3: Lower heat to medium and add 1 chopped medium onion and 3 minced garlic cloves to the same pan. Sauté for 4 minutes until softened and fragrant.
4. Step 4: Stir in 2 diced medium tomatoes and cook for 3 minutes until tomatoes break down.
5. Step 5: Add 2 cups long grain rice and toast for 2 minutes while stirring.
6. Step 6: Pour in 4 cups chicken broth, scraping any browned bits from the pan bottom.
7. Step 7: Return chicken thighs to the pan, nestling them into the rice. Cover tightly and reduce heat to low. Simmer for 25 minutes until rice is tender and chicken cooked through.
8. Step 8: Remove from heat and let rest covered for 5 minutes. Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh cilantro before serving.