An old expression is used by the waiters: In Braga there is rice, but not Braga rice. This was because this recipe did not originate in Braga but rather by a Portuguese who lived in Brazil and adapted the rice of their region, replacing the duck with the chicken, a bird more appreciated by the Brazilians.
1 kg – Of cut chicken at the joints;
4 – Cups of rice;
3 – Tomatoes without skin and without seeds;
350 g – Bacon cut into thin slices;
2 – Garlic cloves, chopped;
3 – Bay leaves;
3 – Chopped medium onions;
5 – Sausages cut into slices;
2 – pieces cut into slices;
1 – Pea can;
400 g – white cabbage;
Pepper, salt, lemon juice, corn oil and vinegar to taste.
Method of preparation:
Wipe the chicken with lemon and vinegar and season with salt and pepper. Wait marinate for 1 hour. In a pan with hot oil fry the bancon and set aside. In the same pan saute the chicken and reserve. Use the same oil to fry the country and tuscany, reserve. In the same oil, sauté the garlic and the onion, add the rice and stir with a wooden spoon. Add the remaining reserved ingredients and the bay leaves and tomatoes and fill the pan with boiling water to cook the rice. After 30 minutes, tear the cabbage leaves and place them in the pan, done so just let the rice cook until it is in the wet spot.