BrazilianMedium · Hot
Galinha ao Murro Braised Chicken Thighs with Tomato and Garlic
Galinha ao Murro is a beloved Brazilian braise where chicken thighs are seared until golden, then simmered in a rich tomato and garlic sauce until tender and deeply flavorful. Beatriz serves it over white rice with fresh cilantro and a bright squeeze of lime.
Prep
15 min
Cook
35 min
Total
50 min
Method
Season and Sear the Chicken
1
Place the chicken thighs skin-side down in the hot oil. Do not crowd the pan — work in batches if needed. Sear undisturbed for 5 to 6 minutes until the skin is deep golden brown and releases easily. Flip and cook 2 minutes on the other side. Transfer to a plate and set aside.
Build the Sofrito
2
Add the garlic cloves, minced or thinly sliced, directly into the onions. Stir constantly for 1 to 2 minutes until fragrant and golden — do not let the garlic burn.
Braise Low and Slow
3
Uncover the pot for the final 5 minutes to let the sauce thicken slightly and concentrate in flavor.
Prepare Rice and Finish
4
To serve, spoon a generous mound of white rice onto each plate. Lay 2 chicken thighs over the rice and spoon the rich tomato braising sauce generously on top and around the rice. Scatter fresh cilantro leaves over everything and squeeze a good amount of lime juice over the chicken and sauce just before eating. Serve with extra lime wedges on the side.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
1047
per serving
High in protein · 73gLow sugar · 11gLow saturated fat · 8g
Protein
73g
Carbs
101g
Fat
38g
Sat. fat
8g
Fiber
5g
Sugar
11g
Sodium
1726mg
Gluten FreeDairy FreeMediterranean StyleHeart HealthyAnti InflammatoryDiabetes FriendlyWeight ManagementHigh ProteinBalanced DietLean Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.0
per serving
ECarbonBEU all-round· carbon sets the grade
Water
2.9m³
Land
97Pt
Runoff
0.3g P
Chicken Thighs drives 73% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
4
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderSilkySaucy
Aromas
GarlickyHerbalSmokySavory
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenRice CookerChef KnifeCutting BoardWooden SpoonTongsMeasuring SpoonPaper TowelsAluminum Foil
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Sear chicken thighs skin-side down for 5-6 minutes until deep golden brown. Final internal temperature must reach 165°F (74°C) before consumption.
Cross Contamination
Use separate cutting boards and utensils for raw chicken. Wash hands thoroughly with soap after handling raw poultry before touching other ingredients.
Storage
Refrigerate leftover chicken thighs and braising sauce within 2 hours of cooking. Store in airtight containers and consume within 3-4 days.
High Risk Population
Ensure thorough cooking for chicken thighs as poultry is a common source of Salmonella. Persons with compromised immune systems, elderly, pregnant women, and young children should confirm proper internal temperature.
Handling
Garlic can burn quickly during the sofrito step. Stir constantly and remove from heat if garlic turns brown. Burnt garlic develops acrid compounds.
Allergen Warning
Check tomato sauce and chicken broth labels for sulfites or other allergens as these may vary by brand.
Pro Tips
Technique
Do not rush the searing! Let that chicken skin get deep golden brown and crispy on the edges — this creates the foundation of flavor for the entire braise. If the skin sticks when you try to lift it, it is not ready to flip.
Substitution
No chicken broth on hand? A splash of dry white wine or even water with a pinch more salt works beautifully. And if you want extra smoky depth, add a bit of bacon fat alongside the olive oil when searing.
From the chef
My mãe always said good food needs time and patience, and this Galinha ao Murro is proof — chicken thighs browned until golden, then slowly braised until the garlic and tomato meld into something rich and soul-warming. A squeeze of lime at the end, that bright pop against all that depth, brings everything alive the way it always does at my table in Belo Horizonte.
TagsComfort FoodOne PotWeeknight DinnerCitrusTomato BasedGarlicFamily Friendly
AllergensSulfites
Source: generated · June 10, 2026