Cabidela Recipe - Portuguese Chicken & Blood Rice Dish

Are you ready to dive into the heart of Portuguese cuisine recipes? Then get ready to discover Cabidela, a truly authentic and incredibly flavorful Portuguese dish recipe that’s a staple in many homes across Portugal. Often known as "Arroz de Cabidela," this hearty meal is a classic example of traditional Portuguese cooking recipes that make the most of every ingredient.
At its core, Cabidela is a rich braised chicken and rice dish, uniquely prepared with the chicken's own blood, which adds an unmistakable depth of flavor and a beautiful dark hue. While the idea of cooking with blood might sound adventurous, it's a time-honored technique in Portuguese food recipes that creates a deeply savory, rustic, and comforting meal. It’s one of those main dishes recipes that truly showcases the ingenuity and robust flavors of Portugal dishes recipes. If you're looking to explore chicken rice dishes recipes that go beyond the ordinary, or simply want to try a new food recipe with chicken that's packed with history and taste, our Cabidela recipe is the perfect starting point. Get ready to cook a delicious, traditional chicken dishes recipe that will transport your taste buds straight to Portugal!

Ingredients

• 2 lbs (approx. 1 kg) chicken, cut into serving pieces (thighs, drumsticks, breasts work well)
• 1 cup (200g) long-grain rice
• 1/2 cup (120ml) fresh chicken blood, mixed with 2 tablespoons white wine vinegar (essential for flavor and preventing coagulation)
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons lard or olive oil
• 1 cup (240ml) dry white wine
• 4 cups (960ml) hot chicken broth or water
• 1-2 bay leaves
• 1/2 teaspoon piri-piri hot sauce (or to taste, optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley or cilantro, chopped, for garnish (optional)

Directions

1. Prepare the Rice: In a medium saucepan, combine the rice with 2 cups of hot water or chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is almost cooked but still slightly firm. Set aside.
2. Prepare the Blood Mixture: If you haven't already, mix the fresh chicken blood with the white wine vinegar in a small bowl. Stir well and set aside. The vinegar is crucial for both flavor and to prevent the blood from curdling too quickly.
3. Brown the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the lard or olive oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the pot and brown it on all sides until golden. Remove the chicken from the pot and set aside.
4. Sauté Aromatics & Deglaze: Reduce the heat to medium. Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and bay leaves, and cook for another minute until fragrant. Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
5. Simmer the Chicken: Return the browned chicken to the pot. Add 2 cups of hot chicken broth or water, and the piri-piri hot sauce (if using). Bring to a gentle simmer, then cover the pot and cook for 25-30 minutes, or until the chicken is tender and cooked through.
6. Combine Rice & Blood: Once the chicken is tender, uncover the pot. Add the partially cooked rice directly into the chicken and sauce mixture. Stir gently to combine.
7. Incorporate the Blood: Crucially, ensure the pot is simmering gently, but not boiling vigorously. Slowly pour the blood and vinegar mixture into the pot, stirring continuously and gently to evenly distribute it. Cook for an additional 5-10 minutes, stirring occasionally, until the rice is fully cooked, has absorbed the rich sauce, and the blood has cooked through, thickening the sauce to a beautiful, dark, and glossy consistency. Do not let it boil rapidly after adding the blood, as this can cause it to curdle.
8. Taste and Adjust: Taste the Cabidela and adjust seasoning as needed. You might want more salt, pepper, or a touch more hot sauce for an extra kick.
9. Serve: Remove the bay leaves. Garnish with fresh parsley or cilantro, if desired, and serve hot.