Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Arroz de cabidela is the rice version of cabidela, with an intense broth and a loose, saucy texture.
This deeply traditional recipe requires ingredients from a safe source, a balanced amount of vinegar and careful cooking.
Ingredients
- 1 chicken, cut into pieces
- 1½ cups rice
- 1 chopped onion
- 3 garlic cloves
- 150 ml of red wine
- 80 ml of vinegar
- Food-grade blood intended for cabidela, if available from a safe source
- Olive oil, bay leaves, salt and pepper
Method
- Season the chicken with wine, garlic, salt and pepper.
- Sauté onion and bay leaves in olive oil.
- Add the chicken, cover with water and simmer until tender.
- Add the rice, keeping enough broth for a loose, saucy texture.
- Mix the food-grade blood with the vinegar, if using.
- Stir it in at the end and serve the rice loose and saucy.
Tips from Empório Portugal
- Only use ingredients from safe sources.
- The rice must not dry out.
- Vinegar balances the intensity of the sauce.
Possible substitutions in Brazil
- Without food-grade blood, make vinegared chicken rice as an adaptation.
- Using a younger chicken reduces the cooking time.
Pairing
A red wine from Minho or the Douro. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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