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Cabidela: photo of the dish
Illustrative photo: Jpatokal — CC BY-SA 3.0, Wikimedia Commons
Meat

Cabidela

A traditional Portuguese dish of poultry cooked in its own blood and vinegar, with a dark, spiced sauce, often served with rice. It is typical of the Minho region and family feast days.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Marinate the chicken pieces in the vinegar, crushed garlic and paprika for 1 hour in the refrigerator.
  2. Drain the poultry and brown it in olive oil over high heat for 8 minutes.
  3. Add the sliced onions, tomato paste and bay leaf, then let it cook for 5 minutes.
  4. Pour in the stock and simmer covered for 40 minutes, until the chicken is tender.
  5. Dilute the blood with a little warm stock, then gradually stir it into the sauce off the heat, mixing constantly to avoid lumps.
  6. Return to very low heat and let it thicken for 5 minutes without boiling.
  7. Meanwhile, cook the rice in twice its volume of salted water with the clove, about 15 minutes.
  8. Serve the chicken and its sauce very hot with the rice and green salad.

Variations and tips

Version without blood. Replace the blood with chicken liver blended with a little stock to thicken the sauce.

With what you can find here. Chicken blood is rare in shops: ask your butcher, or use the version without blood.

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Original Ecomely recipe.