Eloise Spinola's Curry Chicken & Jasmine Rice

Family parties are big and festive, and Spinola’s Curry Chicken and Jasmine Rice is always a welcome highlight, a recipe she shares here. She said, “Cape Verdean food stands out for lots of flavor and spice. We love to feed people. That is what’s passed down from generation to generation.”
Servings 6


  • 1 cup jasmine rice
  • 1 sweet onion diced
  • 2 tablespoons olive oil
  • 2 teaspoons Adobo seasoning
  • 2 teaspoons Sazon seasoning
  • 2 teaspoons curry powder
  • One 16 oz package of frozen peas and carrots or fresh in season
  • 2 lbs chicken winglets
  • 1 package of beef Polska Kielbasa cut up into small pieces


  • The night before cooking the dish season the chicken with half of the powdered seasonings and let marinate in the fridge.
  • To make the rice dish:
  • Saute the sweet onions in olive oil and half of the powdered seasonings until onions are tender.
  • Add the spiced chicken and the cut-up sausage to the onions and saute until starts to brown.
  • Add the peas and carrots.
  • Add two cups of water, bring to a boil.
  • When water boils, add the rice, stir, and simmer the dish covered for about 20 minutes.


Note the above seasonings will be halved. One part is for seasoning the chicken, the other for cooking the onions.

Read about Cape Verdean food in Southeastern Massachusetts here.