Galinhada Mineira Braised Chicken and Rice with Tomatoes and Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Brazilian one-pot dish from Minas Gerais featuring tender chicken simmered with rice, tomatoes, and bell peppers for a comforting meal. This brazilian-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, salt, black pepper 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.

Prep: 15 min Cook: 40 min Serves 6 Brazilian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 6 bone-in chicken thighs all over with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin side down and brown for 5-6 minutes until golden and crisp, then flip and cook for another 4 minutes. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium, add 1 medium diced yellow onion and 4 minced garlic cloves to the pot. Sauté for 4 minutes until softened and fragrant.
  4. Step 4: Stir in 2 cups long grain white rice, coating grains in the onion and garlic mixture for 2 minutes.
  5. Step 5: Add 4 cups chicken broth, 3 diced ripe tomatoes, 1 diced red bell pepper, and 1 diced green bell pepper. Stir to combine.
  6. Step 6: Return browned chicken thighs to the pot, nestling them into the rice mixture.
  7. Step 7: Bring to a simmer, cover, reduce heat to low, and cook for 25-30 minutes until rice is tender and chicken is cooked through.
  8. Step 8: Stir in 1 cup cooked peas and 1/4 cup chopped fresh parsley, gently fluffing the rice before serving warm.

Frequently asked questions

How long does Galinhada Mineira Braised Chicken and Rice with Tomatoes and Peppers take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Galinhada Mineira Braised Chicken and Rice with Tomatoes and Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Galinhada Mineira Braised Chicken and Rice with Tomatoes and Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Galinhada Mineira Braised Chicken and Rice with Tomatoes and Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Galinhada Mineira Braised Chicken and Rice with Tomatoes and Peppers?

Brazilian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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