Dish

Cabidela

The dish is made by cooking the chicken or rabbit in a mixture of its own blood and vinegar, along with onions, garlic, and spices. The result is a dark and flavorful sauce that is served over rice. Cabidela is a popular dish in Portugal, especially in the northern regions of the country.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Meat Dish

Origins and history

Cabidela is believed to have originated in Portugal, where it is still a popular dish today. It is often served at special occasions, such as weddings or religious festivals.

Dietary considerations

Cabidela is a high-protein dish that is perfect for those following a low-carb or keto diet. However, it is not suitable for vegetarians or vegans due to the use of meat and blood.

Variations

There are many variations of cabidela, including using different types of meat, such as pork or beef. Some recipes also call for adding vegetables, such as tomatoes or bell peppers, to the sauce.

Presentation and garnishing

To make the dish look more appealing, you can garnish it with fresh herbs or sliced vegetables. You can also serve it in a traditional clay pot for a more authentic presentation.

Tips & Tricks

To prevent the sauce from becoming too thick, you can add a small amount of water or chicken broth to the mixture while cooking. You can also adjust the amount of vinegar to suit your taste.

Side-dishes

Cabidela is traditionally served with rice, but it can also be served with potatoes or bread. Some popular side dishes include Portuguese-style roasted potatoes and sautéed greens. It pairs well with a full-bodied red wine, such as a Portuguese Douro or Alentejo wine.

Drink pairings

Cabidela pairs well with a full-bodied red wine, such as a Portuguese Douro or Alentejo wine. However, it can also be enjoyed with a cold beer or a refreshing glass of white wine.