One-Pot Brazilian Galinhada with Saffron and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A comforting one-pot chicken and rice dish infused with saffron and colorful bell peppers, showcasing a traditional Brazilian home-cooked meal. This brazilian-inspired one pot ready in about 60 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 (about 2 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 2 cups long grain white rice
• 4 cups chicken broth
• 1/4 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped for garnish fresh parsley
• for serving lime wedges

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Add the chicken thighs skin-side down and sear for 6-7 minutes until golden and crisp, then flip and cook 4 more minutes. Remove chicken and set aside.
2. Step 2: In the same pot, reduce heat to medium and add 1 diced yellow onion, 4 minced garlic cloves, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté for 5-6 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 2 cups long grain white rice to coat in the oil and vegetables, cooking for 2 minutes until slightly translucent. Add 4 cups chicken broth and 1/4 tsp saffron threads, stirring gently to combine.
4. Step 4: Nestle the seared chicken thighs back into the rice mixture. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove from heat and let rest covered for 5 minutes. Fluff the rice gently with a fork and garnish with 1/4 cup chopped fresh parsley. Serve with lime wedges to squeeze over the dish.