Holidays & Special Occasions
Cabidela de Galinha — Festive Chicken and Blood Dish
Ingredients
- - 1.2 kg (2.6 lb) chicken pieces, bone-in
- - 250 ml (1 cup) chicken blood mixed with 2 tbsp vinegar (from a trusted butcher, kept refrigerated)
- - 2 tbsp vegetable oil
- - 1 onion, chopped
- - 4 garlic cloves, minced
- - 1 bay leaf
- - 250 ml (1 cup) white wine
- - 250 ml (1 cup) water
- - Salt and pepper, to taste
- - Fresh parsley, chopped, to garnish
Method
- Heat the oil in a large pot over medium heat and brown the chicken pieces on all sides, about 8 minutes.
- Remove and set aside.
- In the same pot, sauté the onion and garlic until softened, about 4 minutes.
- Return the chicken to the pot, add the bay leaf, white wine and water, and bring to a simmer.
- Cover and cook over low heat for 35-40 minutes until the chicken is fully tender.
- Remove a ladle of the hot cooking liquid and whisk it gradually into the vinegar-treated blood to temper it, then stir this mixture back into the pot.
- Cook gently over low heat for a further 5-8 minutes, stirring continuously, until the sauce thickens and darkens. Do not let it boil hard once the blood is added, as it can curdle.
- Season with salt and pepper, remove the bay leaf, garnish with parsley, and serve hot with rice.
Introduction: A dish of Portuguese origin fully adopted into Angolan festive cooking, cabidela is chicken cooked in a rich sauce thickened and darkened with vinegar-preserved blood, traditionally served at special family occasions and celebrations as a dish of significance and craftsmanship.
Cultural Background: A dish of Portuguese origin fully adopted into Angolan festive cooking, cabidela is chicken cooked in a rich sauce thickened and darkened with vinegar-preserved blood, traditionally served at special family occasions and celebrations as a dish of significance and craftsmanship.
Tips: Sourcing fresh chicken blood from a trusted butcher is essential — ask specifically for cabidela-ready blood already mixed with vinegar to prevent clotting. Keep the heat low once the blood is added; boiling can cause it to curdle rather than thicken smoothly. This dish is traditionally reserved for special occasions given the preparation involved.
Variations: Some households add the chicken’s giblets to the pot for extra richness. Add sliced carrots for a slightly sweeter, heartier version. Serve with funge in place of rice for a more traditional pairing.
Vegetarian/Vegan: Not applicable; this dish is defined by its use of chicken blood and has no authentic plant-based equivalent.
Storage: Refrigerate in an airtight container for up to 2 days; this dish is best enjoyed freshly made.
Reheating: Reheat very gently over low heat, stirring frequently, without boiling, to preserve the sauce’s texture.
Nutrition: Per serving (approx.): 380 kcal, 33 g protein, 5 g carbohydrates, 24 g fat, 0.5 g fibre.
FAQs:
Q: Where can I source blood for this dish? A: A trusted butcher who prepares poultry can often provide fresh blood mixed with vinegar on request; this is essential to source safely and fresh. Q: Why is vinegar mixed with the blood? A: Vinegar prevents the blood from clotting before cooking, allowing it to blend smoothly into the sauce. Q: Is there a version of this dish without blood? A: Cabidela is defined by its blood-thickened sauce; without it, the dish becomes a different, simpler braised chicken.
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