Cabidela de Galinha — Print Recipe

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.

Ingredients

1 whole chicken, cut into pieces
Reserved chicken blood mixed with 2 tbsp vinegar
3 onions, chopped
4 cloves garlic, minced
3 tomatoes, chopped
2 tbsp palm oil
2 bay leaves
1/4 cup white vinegar
Salt and pepper

Instructions

1 Mix reserved chicken blood with vinegar immediately to prevent clotting. Set aside.
2 Season chicken pieces with salt and pepper. Brown in palm oil. Remove.
3 Saute onions and garlic until soft. Add tomatoes and cook into a thick paste.
4 Return chicken, add bay leaves and enough water to nearly cover. Simmer 35 minutes.
5 Remove from heat briefly. Slowly stir in the blood-vinegar mixture.
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.