Best 2 Arroz De Cabidela Recipes
In the realm of Portuguese cuisine, Arroz de Cabidela stands as a unique and flavorful dish, deeply rooted in tradition and culinary heritage. This delectable rice dish is a symphony of flavors, textures, and colors, sure to tantalize your taste buds and transport you to the heart of Portugal. With its distinctive reddish-brown hue, Arroz de Cabidela is a testament to the resourceful use of ingredients, showcasing the harmonious blend of rice, chicken, and the secret ingredient that lends its name and color –– the chicken's blood.
Our culinary journey begins with the traditional recipe, a classic rendition that embodies the essence of this dish. Every bite is a delightful encounter with tender chicken pieces, perfectly cooked rice, and a rich, savory broth infused with the unique flavor of chicken blood. For those seeking a vegetarian alternative, we offer a delightful twist with our meatless Arroz de Cabidela. This version captures the authentic flavors of the traditional dish, using beetroot as a clever substitute for chicken blood, resulting in a vibrant and equally delicious creation.
For those with a passion for culinary experimentation, our collection includes a selection of innovative takes on Arroz de Cabidela. Our seafood variation introduces an ocean's bounty to this classic dish, featuring an array of succulent seafood treasures such as shrimp, clams, and mussels, harmoniously combined with the traditional ingredients. And for a touch of international flair, our fusion recipe incorporates the bold flavors of chorizo, sun-dried tomatoes, and paprika, creating a vibrant and unforgettable culinary experience.
No matter your preference, our comprehensive guide to Arroz de Cabidela provides a recipe for every palate and occasion. Indulge in the timeless tradition of the original recipe, explore the creative flair of our vegetarian and seafood variations, or embark on a culinary adventure with our fusion interpretation. Arroz de Cabidela awaits your discovery –– a dish that embodies the spirit of Portuguese cuisine and promises a culinary journey you won't soon forget.
ARROZ DE CABIDELA
This is a traditional Portuguese chicken and rice dish. Found on-line and posted for Zaar World Tour 5.
Provided by Mami J
Categories Chicken
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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).
- 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 to continue frying 10 minutes more. Incorporate the chicken and the broth, (calculating double volume to that of the rice) and when it begins to boil, to add the rice.
- Cook ton high heat, uncovered, unti rice is about half-way cooked, about 10 minutes approximately. Meanwhile, heat the oven to 350 degrees. Place the chicken, loosely covered, so that it finishes cooking approximately for 10 minutes.
- Garnish with remaining peppers and serve hot.
Nutrition Facts : Calories 1056, Fat 46.5, SaturatedFat 9.5, Cholesterol 104.6, Sodium 968.9, Carbohydrate 108.1, Fiber 4, Sugar 6.2, Protein 38.3
ARROZ DE CABIDELA
Traditional Portuguese chicken and rice dish.
Provided by Janin (MamiJ) Sayun
Categories Chicken
Time 1h40m
Number Of Ingredients 13
Steps:
- 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.
Tips:
- Choose fresh and high-quality ingredients, especially the chicken and the blood. Make sure the chicken is well-cleaned and that the blood is fresh and free of any clots.
- Marinate the chicken overnight. This will help tenderize the chicken and infuse it with flavor.
- Use a heavy-bottomed pot to cook the rice. This will help distribute the heat evenly and prevent the rice from sticking.
- Cook the rice over low heat. This will help the rice cook evenly and prevent it from becoming mushy.
- Do not stir the rice while it is cooking. Stirring the rice will release starch and make it sticky.
- Let the rice rest for a few minutes before serving. This will allow the rice to absorb the remaining liquid and become fluffy.
Conclusion:
Arroz de cabidela is a delicious and unique dish that is sure to impress your friends and family. It is a great way to use up leftover chicken and blood, and it is also a very affordable meal. If you are looking for a new and exciting dish to try, I highly recommend giving arroz de cabidela a try.
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