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


  • 4 c
    long -grain rice
  • 2 lb
    chicken pieces
  • 4
    tomatoes, chopped
  • 3
    roasted red peppers, from a jar, chopped
  • 2
    medium onions, chopped
  • 4
    garlic cloves, minced
  • 6 c
    cups beef broth
  • 1 c
    white wine
  • 2
    bay leaves
  • 2
    whole cloves
  • 7 Tbsp
    olive oil
  • 2 tsp
  • 1 tsp

How to Make Arroz De Cabidela


  1. Rinse 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.
  2. Add 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).
  3. Heat 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.
  4. Cook over high heat, uncovered, unti rice is about half-way cooked, about 10 minutes approximately. Meanwhile, heat the oven to 350 degrees.
  5. Place the pan, loosely covered, so that he rice finishes cooking approximately for 10 minutes.
  6. Garnish with remaining peppers and serve hot.

Printable Recipe Card

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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