Arroz de cabidela

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Arroz de cabidela is a rice version of cabidela, with intense broth and a slightly runny texture.

It is a recipe with strong tradition, requiring safe ingredients, a balance of vinegar, and attentive cooking.

Ingredients

• 1 chicken in pieces
• 1 1/2 cups of rice
• 1 chopped onion
• 3 cloves of garlic
• 150 ml of red wine
• 80 ml of vinegar
• Culinary blood suitable for cabidela, if available and safe
• Olive oil, bay leaf, salt, and pepper

Preparation Method

1. Season the chicken with wine, garlic, salt, and pepper.
2. Sauté onion and bay leaf in olive oil.
3. Add the chicken and cook with water until tender.
4. Add the rice and maintain abundant broth.
5. Mix culinary blood with vinegar, if using.
6. Incorporate at the end and serve slightly runny.

Tips from Empório Portugal

• Use only ingredients from a safe source.
• The rice should not dry out.
• Vinegar balances the intensity of the sauce.

Possible Substitutions in Brazil

• Without culinary blood, make vinegar chicken rice as an adaptation.
• Chicken reduces cooking time.

Pairing

Red from Minho or Douro. Content intended for those over 18 years old. Drink responsibly.