Chicken braised in a dark, tangy sauce made with vinegar and the bird's own blood, creating a deeply savory and iron-rich dish with Portuguese colonial roots.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Mix reserved chicken blood with vinegar immediately to prevent clotting. Set aside.
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2
Season chicken pieces with salt and pepper. Brown in palm oil. Remove.
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3
Saute onions and garlic until soft. Add tomatoes and cook into a thick paste.
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4
Return chicken, add bay leaves and enough water to nearly cover. Simmer 35 minutes.
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5
Remove from heat briefly. Slowly stir in the blood-vinegar mixture.
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6
Return to very low heat, stirring gently for 5 minutes. Do not boil. Serve over rice.
Did You Know?
Cabidela represents the Angolan philosophy of using every part of the animal, wasting nothing.
Chef's Notes
Equipment Tips
- heavy pot
- sharp knife
- mixing bowl
Garnishing
fresh parsley, lemon wedge
Accompaniments
white rice, farofa
The Story Behind Cabidela de Galinha
Cabidela is one of the most distinctive dishes in Angolan cuisine, directly descended from the Portuguese cabidela tradition but adapted with palm oil and Angolan peppers. The use of blood as a sauce thickener is an ancient culinary technique that produces extraordinary depth of flavor. Though it may seem unusual to outsiders, cabidela is a celebration dish in Angola, served at family gatherings and special occasions.
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