Galinhada

Let's start by making the marinade.

Place all the marinade ingredients in a food processor. Process them until the mixture is smooth.

Now, it's time to make the Galinhada.

In a bowl, combine the chicken and the marinade. Toss the chicken pieces so that each one is thoroughly coated. Cover the bowl with plastic wrap or foil and refrigerate for at least 2 hours (or overnight).

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and brown it on both sides, which should take about 5 minutes. Then, use a slotted spoon to remove the sausage from the pot and place it on a plate. Set it aside.

Take the chicken out of the marinade, and set aside the excess marinade for later. Add the chicken to the pot and sauté it until it's lightly browned on all sides, which will take about 10 minutes. Remove the chicken from the pot and set it aside.

If needed, add more oil to the pot. Then, add the onion and carrot and sauté them until they start to caramelize slightly, which should take about 5 minutes.

Pour the wine into the pot to deglaze it. Use a spatula to scrape all the browned bits from the bottom of the pot.

Put the chicken and sausage back into the pot. Pour in the chicken broth. Cover the pot and reduce the heat to medium - low. Simmer for 15 minutes.

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

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

Stir in the fresh parsley and your Galinhada is ready to serve!