Cabidela is a Portuguese dish consisting of rice and poultry or game meat cooked together with animal’s blood. Rice can be cooked alongside meat or served on the side, while red wine or vinegar are sometimes added to moderate the tartness.
With its unusual dark color and a creamy texture, cabidela is considered to be a Portuguese specialty, and it is traditionally associated with various regions in Northern Portugal. It has also been integrated into traditional Brazilian and Angolan cuisine.
And below is a guide and all you need to prepare your rice the Portuguese or Angolan style.
What you need
* One whole chicken or rabbit
* One onion (large)
* Balsamic vinegar 2tbsp
* 400g white rice (long grain)
* Red wine 500ml
* Prosciutto and Chorizo pieces
* Olive oil
* Four cloves of minced garlic
* 1 tbsp. Black pepper
* Three bay leaves
* Parsley 1 bunch
HOW TO COOK DELICIOUS CABIDELA
* Slaughter your chicken or rabbit and collect blood in a bowl. Add red wine vinegar to prevent the blood from coagulating. In case you can’t get a fresh chicken, you can buy one in your nearest supermarket or butchery and make sure you request for blood.
* Reduce your rabbit or chicken into small pieces. Season it with (black pepper, salt, parsley, bay leaves).
* In a large saucepan, braise your onions and garlic in olive oil
* Add your smoked meat(prosciutto and chorizo pieces) and stir until golden brown
* Add balsamic vinegar and black beer
* Add your chicken or rabbit pieces and simmer for about 10 minutes
* Wash your rice properly, and add it to the pan. If the meat doesn’t have enough stock, you can add hot water.
* Simmer it and cook it for about 10 minutes then add your blood
* Stir to incorporate it well and simmer it for about 3 to 5 minutes
* Remove your saucepan from the source of heat and serve your rice while hot.