Making the marinade:

1. In a food processor, combine the peeled onion, garlic cloves, fresh parsley, ground turmeric, apple cider vinegar, olive oil, salt, and freshly ground pepper. Process until you have a smooth marinade.

Making The Galinhada:

1. In a large bowl, combine the chicken pieces and the marinade you prepared earlier. Toss the chicken to ensure it’s thoroughly coated. Cover the bowl with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for the best flavor infusion.
2. Heat a Dutch Oven over medium heat with a teaspoon of olive oil. Brown the sliced sausages on both sides for about 5 minutes until they’re nicely browned. Then, remove them from the pot using a slotted spoon and set them aside.
3. Now, remove the chicken from the marinade, but keep the marinade for later use. Add the chicken to the pot and sauté until it’s lightly browned on all sides, which should take about 10 minutes. Once done, remove the chicken and set it aside.
4. If needed, add a bit more olive oil to the pot. Sauté the chopped onion and finely diced carrot until they start to caramelize slightly, which takes about 5 minutes.
5. Pour in the white wine to deglaze the pot, scraping up all the flavorful browned bits from the bottom. This step adds a rich depth of flavor.
6. Return the chicken and sausage to the pot, and pour in the chicken broth. Cover the pot and reduce the heat to medium-low. Let it simmer for 15 minutes.
7. Add the rinsed rice, chopped Roma tomatoes, bay leaves, the reserved marinade, a pinch of salt, and some freshly ground pepper. Stir everything together to combine. Cover the pot and continue cooking for another 15 minutes, or until the rice is fully cooked. There may still be some liquid in the pot, which is normal.
8. Turn off the heat and let the Galinhada rest, keeping it covered, for 10 minutes to allow the flavors to meld together.
9. Just before serving, stir in the chopped fresh parsley to add a burst of fresh flavor.