Portuguese rice (Arroz de Braga)

    Portuguese rice (Arroz de Braga)

    Recipe photo: Portuguese rice (Arroz de Braga)

    Portuguese rice (Arroz de Braga)


    2 people made this

    About this recipe: This is a popular rice dish from Portugal. The rice is cooked with ham, sausage, chicken thighs, red pepper and cabbage.

    Serves: 6 

    • 2 tablespoons oil
    • 1 onion, chopped
    • 500g chicken thighs and drumsticks, cut into pieces
    • 200g boiled or cooked ham, cubed
    • 2 smoked pork sausages, sliced
    • 2 fresh pork sausages, casings removed and sliced
    • 4 tomatoes, chopped
    • 600g rice, washed and drained
    • 2 spring onions, sliced
    • 1 teaspoon freshly chopped parsley
    • 2 teaspoons salt
    • 1 red pepper, sliced
    • 1.4 litres water
    • 2 chicken stock cubes
    • 3 cabbage leaves, sliced
    • Good quality olive oil for drizzling

    Prep:1hr  ›  Cook:50min  ›  Ready in:1hr50min 

    1. In a saucepan, over medium heat, fry the onion and chicken in oil. Add the ham, both types of sausages and cook until golden.
    2. Add chopped tomatoes, rice, spring onions, parsley, salt and sliced red pepper. Pour in water and add 2 chicken stock cubes. Simmer for 15 minutes on low heat with the pot half covered.
    3. Add sliced cabbage and cook for 15 minutes more or until rice is tender and the water has been absorbed. Serve drizzled with olive oil.
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    Reviews in English (2)


    I love a one pot dish but there is a lot of prep work involved unless you use boneless, skinless chicken thighs and drumsticks. Other than cutting the portions back to four servings I made this as written with one exception, I didn't add any salt. I assumed that the ham and smoked sausage would have more than needed and I was right. If I were to make this again I would use the spring onions to garnish the finished dish.  -  06 Sep 2016  (Review from Allrecipes US | Canada)


    This is quick and easy! A colorful and flavorful one-pot dish that I would make again. I did have to add some more water to the rice while it was cooking.  -  30 Mar 2016  (Review from Allrecipes US | Canada)

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