Galinhada ~ Dutch Oven Chicken and Rice

Step 1

If your chicken is not already cut into bite-size chunks, do that now.

Step 2

In a storage bag or glass container, add olive oil, garlic, paprika, juice from a lime, salt and black pepper. Mix together, then add the raw chicken breasts. You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!

Step 3

Peel and dice the onion. Peel and dice the carrots. Mince the garlic. Slice the cooked sausage into ¼ inch slices. Measure out the seasonings and other ingredients.

Step 4

Preheat your dutch oven over medium high heat, add a tablespoon of Olive Oil and spread around. Add the marinated chicken to the hot pot. Cook for 2-3 minutes on each side just to get a nice sear; you don't need to cook all of the way through as they will continue to cooker later with the rice. Transfer the chicken to a plate so you can cook the veggies.

Step 5

Add another drizzle of oil if needed, then add the carrots, onions, and garlic. Stir to combine and let cook for 2 minutes. Add the paprika, cumin, oregano, salt, and the slice pre-cooked sausage. Mix everything to combine.

Step 6

Next stir in the rice so that all of the delicious flavors soak into the rice before you add the liquids.

Step 7

Last, add the diced tomatoes, the broth, the chicken, the fresh cilantro, and the bay leaf. Stir to combine and bring to a boil on high heat (may take about 5 minutes). When bubbling, reduce the heat to low, cover, and cook for 20 minutes. After 20 minutes, turn the heat off, but DO NOT REMOVE THE COVER. Wait another 5-10 minutes and then remove the cover.

Step 8

Garnish with fresh cilantro and enjoy!