Arroz de Cabidela

Name: Arroz de Cabidela
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6 servings
Cuisine: Guinea-Bissauan
Ingredients: 1 whole chicken, cut into pieces; 3 cups long-grain rice; 3 tbsp red wine vinegar; 2 large onions, diced; 4 cloves garlic, minced; 3 medium tomatoes, chopped; 2 bay leaves; 100ml red palm oil; 1 tsp paprika; 1 bouillon cube; Salt and black pepper to taste; 800ml water

Arroz de Cabidela (ah-HOHZ deh kah-bee-DEH-lah)

Blood-Braised Rice

⏱ Prep Time 1 hour 15 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 508 kcal

A bold, tangy rice dish cooked with chicken, vinegar, and rich spices — a Portuguese-influenced recipe that became a Guinea-Bissauan celebration staple.

Nutrition & Info

Protein 30.0g

Carbs 52.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot sharp knife wooden spoon

Presentation Guide

Vessel: large serving platter

Garnishes: fresh parsley, lemon wedges

Accompaniments: lettuce salad, grilled peppers

Ingredients

1 whole chicken, cut into pieces
3 cups long-grain rice
3 tbsp red wine vinegar
2 large onions, diced
4 cloves garlic, minced
3 medium tomatoes, chopped
2 bay leaves
100ml red palm oil
1 tsp paprika
1 bouillon cube
Salt and black pepper to taste
800ml water

Instructions

1
Season chicken with vinegar, salt, pepper, and paprika. Marinate for 30 minutes.
2
Heat palm oil in a large pot. Brown chicken pieces on all sides, about 8 minutes. Remove and set aside.
3
In the same pot, sauté onions and garlic until golden. Add tomatoes and bay leaves. Cook until sauce thickens, about 10 minutes.
4
Return chicken to the pot. Add water and bouillon cube. Bring to a boil, then simmer for 20 minutes.
5
Add washed rice, stir gently, and cover. Cook on low heat for 20 minutes until rice is tender and liquid is absorbed.
6
Let rest covered for 5 minutes before serving.

💡

Did You Know?

In Guinea-Bissau, the quality of a family celebration is often judged by the richness of the cabidela — it is the dish that tells guests they are truly honored.

Chef's Notes

Equipment Tips

large heavy pot
sharp knife
wooden spoon

Garnishing

fresh parsley, lemon wedges

Accompaniments

lettuce salad, grilled peppers

The Story Behind Arroz de Cabidela

Arroz de Cabidela arrived with Portuguese colonizers but was transformed by local cooks who replaced European ingredients with palm oil and local spices. It became the centerpiece of celebrations, weddings, and baptisms throughout Guinea-Bissau, symbolizing the fusion of African and Lusophone culinary traditions.

🕐 Traditionally enjoyed celebrations, sunday lunch 📜 Origins: Portuguese colonial era adaptation

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