ARROZ DE CABIDELA COMO ANTIGAMENTE | À Grande e à Portuguesa Ep.5

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers similar acidity with a different flavor profile.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork can be more economical.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a healthier grain alternative, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often cheaper.

Peel and chop 1 onion for the base.

Heat olive oil in a pot until shimmering.

Add the chopped onion to the pot and sauté until golden.

Add the chicken pieces to the pot and brown on all sides.

Add minced garlic, bay leaves, and a splash of white wine to the pot.

Stir well to combine and let the chicken cook.

Once the chicken is browned, add salt to taste.

Add tomato paste to the pot and stir to combine.

Pour in boiling water to cover the chicken and bring to a boil.

Reduce heat and let simmer until the chicken is cooked through.

Check the doneness of the chicken by piercing it with a fork; it should be tender.

Once the chicken is cooked, remove it from the pot and set aside.

Add rice to the pot and stir to combine with the broth.

Return the chicken to the pot and cover with the rice.

Let it cook until the rice absorbs the liquid and is tender, about 20 minutes.

Remove from heat and let sit for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: