Step 1

In a food processor, combine all the marinade ingredients and process until smooth.

Step 2

In a bowl, combine the chicken and marinade, tossing so every piece is thoroughly coated. Cover with plastic or foil and refrigerate for at least 2 hours (or overnight).

Step 3

Heat the olive oil in a large pot or Dutch Oven, over medium heat. Brown the sausage on both sides, about 5 minutes. Then, remove with a slotted spoon into a plate and reserve.

Step 4

Remove the chicken from the marinade, reserving the excess marinade for later. Add the chicken to the pot, sautéing until lightly browned on all sides, about 10 minutes. Remove from the pot and reserve.

Step 5

Add more oil if needed, then sauté the onion and carrot until they begin to caramelize slightly, about 5 minutes.

Step 6

Pour in the wine to deglaze the pan, scraping all the browned bits from the bottom of the pot.

Step 7

Return the chicken and sausage to the pot, and pour in the chicken broth. Cover and reduce the heat to medium low. Simmer for 15 minutes.

Step 8

Add the rice, tomatoes, bay leaves, reserved marinade and a pinch of salt and pepper. Stir to combine. Cover and continue cooking for another 15 minutes, or until the rice is cooked. There will still be some liquid in the pot, that is normal.

Step 9

Turn the heat off and let the Galinhada rest, covered, for 10 minutes.

Step 10

Stir in the fresh parsley and serve!