One-Pot Galinhada with Turmeric and Peppers
A traditional Brazilian chicken and rice dish simmered with turmeric and colorful bell peppers for a vibrant, comforting meal. This brazilian-inspired one pot ready in about 55 minutes pairs bone-in chicken thighs, long grain rice, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 bone-in chicken thighs
- 2 cups long grain rice
- 1 medium, diced yellow onion
- 1 medium, sliced into strips red bell pepper
- 1 medium, sliced into strips green bell pepper
- 4 cloves, minced garlic cloves
- 1 tsp turmeric powder
- 4 cups chicken broth
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped, for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs seasoned with 1 1/2 tsp salt and 1 tsp black pepper, browning for 5-6 minutes per side until skin is golden and crispy. Remove and set aside.
- Step 2: In the same pot, add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing over medium heat for 3 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp turmeric powder, 1 medium sliced red bell pepper, and 1 medium sliced green bell pepper, cooking for 2 minutes until the peppers start to soften.
- Step 4: Add 2 cups long grain rice and stir well to coat the rice with the spices and oil for 1 minute.
- Step 5: Pour in 4 cups chicken broth and return the browned chicken thighs to the pot, placing them on top of the rice mixture.
- Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the rice is tender and the chicken is cooked through.
- Step 7: Remove from heat, let rest covered for 5 minutes. Garnish with 1/4 cup chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Galinhada with Turmeric 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 One-Pot Galinhada with Turmeric 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 One-Pot Galinhada with Turmeric 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 One-Pot Galinhada with Turmeric 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 One-Pot Galinhada with Turmeric and Peppers?
Brazilian one pot 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.
