Blend the Marinade: In a food processor, combine the onion, garlic, parsley, turmeric, apple cider vinegar, olive oil, salt, and pepper. Process until smooth and fragrant.

Marinate the Chicken: In a bowl, toss the chicken thighs with the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).

Brown the Sausage: Heat ½ cup olive oil in a large pot or Dutch Oven over medium heat. Add the sliced calabresa sausage and brown on both sides, about 5 minutes. Remove with a slotted spoon and set aside.

Cook the Chicken: Remove the marinated chicken from the bowl, reserving the excess marinade. Add chicken to the pot, cooking until lightly browned on all sides, about 10 minutes. Remove from the pot and reserve.

Sauté the Vegetables: If needed, add more oil and sauté the chopped onion and diced carrot until they begin to caramelize, about 5 minutes.

Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pot to enhance the flavor.

Simmer the Chicken and Sausage: Return the reserved chicken and browned sausage to the pot. Add the chicken broth and cover. Reduce heat to medium-low and simmer for 15 minutes.

Add Rice and Cook Further: Stir in the rinsed rice, chopped tomatoes, bay leaves, reserved marinade, and a pinch of salt and pepper. Cover and continue cooking for another 15 minutes, or until the rice is tender and cooked through.

Rest the Dish: Turn off the heat and let the Galinhada rest, covered, for 10 minutes to allow the flavors to meld.

Finish and Serve: Stir in the freshly chopped parsley and serve warm, enjoying the delightful aroma and flavors of this comforting dish.