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Arroz de Cabidela
A traditional dish from Évora, Arroz de Cabidela is a delicious mix of rice and chicken eggs cooked with the blood of the just-killed chicken.
📷 Jrobal0 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 40 min cottura · 4 porzioni · facile
Ingredients
- 1 kg of chicken, cut into pieces
- 200 ml of vermouth
- 2 eggs
- 100 g of rice
- 2 onions
- 2 garlic cloves
- 100 g of bacon
- 1 liter of chicken broth
- Salt and pepper to taste
- 2 tablespoons of olive oil
Method
- In a pot, heat the oil and bacon, sauté until it becomes golden.
- Add the onions and garlic, sauté for a few minutes.
- Add the chicken and vermouth, let it boil for a few minutes.
- Add the chicken broth and rice, cover and cook on low heat.
- When the rice is cooked, mix in the eggs, add salt and pepper.
- Let it rest for a few minutes before serving.
The story
Arroz de Cabidela is a dish that dates back to the times of the poor in Évora, where it was prepared using the most affordable ingredients, such as chicken blood and hen eggs.
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