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Jagacida (Bean & Rice Pilaf)

Name: Jagacida (Bean & Rice Pilaf)
Total time: 60 min
Yield: Serves 2
Cuisine: Cabo Verde
Ingredients: 2 cups Rice; 200g Red kidney beans; 300g Chicken thigh; 1 Onion; 1 Tomato; 2 cloves Garlic; 1 Bay leaf

Rice Dish

⏱ 60 min

👥 Serves 2

Difficulty ⭐⭐

Rice cooked in bean broth — Cabo Verde's own take on West African jollof rice.

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📖 The Story Behind This Dish

Believed to have roots in West African jollof rice, this dish is distinguished by cooking rice in the broth from simmered beans. Often made hearty with chicken or sausage added, the exact blend varies by household — a true "mother's recipe."

🌆 Where it's eaten: Often served at birthdays and gatherings as a bit of a celebratory meal, piled onto a large platter for everyone to share.

🥕 Ingredients (serves 2)

Rice 2 cups
Red kidney beans 200g
Chicken thigh 300g
Onion 1
Tomato 1
Garlic 2 cloves
Bay leaf 1

👩‍🍳 Instructions

Parboil the red kidney beans in plenty of water; once tender, separate the beans from the cooking liquid.
Sauté the garlic and onion in a pot, then add the chicken and brown the surface.
Add the tomato and cook down briefly, then add the rinsed rice, beans, and bean cooking liquid, adjusting water to the amount needed for the rice.
Add the bay leaf, cover, and once boiling, cook over low heat for 15 minutes, then rest off heat for 10 minutes.
Toss gently and plate to finish.

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