Arroz de Cabidela — Print Recipe

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

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.