Arroz De Cabidela

Arroz De Cabidela Recipe

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Janin (MamiJ) Sayun


Traditional Portuguese chicken and rice dish.

☆☆☆☆☆ 0 votes
20 Min
1 Hr 20 Min
Stove Top


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4 c
long -grain rice
2 lb
chicken pieces
tomatoes, chopped
roasted red peppers, from a jar, chopped
medium onions, chopped
garlic cloves, minced
6 c
cups beef broth
1 c
white wine
bay leaves
whole cloves
7 Tbsp
olive oil
2 tsp
1 tsp

How to Make Arroz De Cabidela


  • 1Rinse the chicken and pat it dry. Heat half of the oil in deep skillet and add the chicken, brown on both sides, about 8 minutes per side.
  • 2Add salt, pepper, the cloves and the bay leaves. Add the wine, cover and to cook over low heat until chicken is tender, about 35 minutes. (If the chicken begins to dry, add just a little bit of water).
  • 3Heat the remaining oil in separate oven-proof saucepan, fry the onion and garlic for 5 minutes on low heat. Add one of the peppers and the tomatoes, and continue frying for 10 minutes. Incorporate the chicken and the broth, (calculating double volume to that of the rice) and when it begins to boil, to add the rice.
  • 4Cook over high heat, uncovered, unti rice is about half-way cooked, about 10 minutes approximately. Meanwhile, heat the oven to 350 degrees.
  • 5Place the pan, loosely covered, so that he rice finishes cooking approximately for 10 minutes.
  • 6Garnish with remaining peppers and serve hot.

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About Arroz De Cabidela

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Portugese
Dietary Needs: Gluten-Free, Dairy Free
Hashtag: #one-dish meal

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