Portuguese Chicken Cabidela

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 1 cup (240 ml) chicken blood (can be obtained from a butcher) 1 cup (240 ml) chicken blood (can be obtained from a butcher)
• 1/2 cup (120 ml) white vinegar 1/2 cup (120 ml) white vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• Salt and black pepper to taste Salt and black pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with the vinegar and let it marinate for at least 30 minutes.
2. 2.
   In a deep pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until golden brown.
3. 3.
   Add the marinated chicken pieces to the pot, along with the bay leaves, paprika, cumin, coriander, chili flakes (if using), salt, and black pepper. Stir well to coat the chicken with the spices.
4. 4.
   Cook the chicken for about 10 minutes, stirring occasionally, until it starts to brown.
5. 5.
   Reduce the heat to low and add the chicken blood to the pot. Stir well to incorporate the blood into the sauce.
6. 6.
   Cover the pot and let the chicken simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Chicken Cabidela hot, garnished with fresh parsley. It pairs perfectly with white rice or crusty bread.

Treat your ingredients with care...

• Chicken blood — Ensure that the chicken blood is obtained from a trusted source, such as a reputable butcher. Handle it with care and follow proper food safety guidelines during handling and cooking.

Tips & Tricks

• For a milder flavor, you can reduce the amount of vinegar used in the marinade and sauce.
• If you cannot find chicken blood, you can substitute it with an equal amount of chicken stock for a similar texture and flavor.
• Adjust the spiciness by adding more or less chili flakes according to your preference.
• Allow the chicken to marinate for a longer time to enhance the flavors.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to develop even further.

Serving advice

Serve the Chicken Cabidela with a side of fluffy white rice or crusty bread to soak up the flavorful sauce. A fresh green salad or steamed vegetables can also be served as a refreshing accompaniment.

Presentation advice

To present the dish, arrange the chicken pieces on a platter and pour the sauce over them. Garnish with fresh parsley for a pop of color. Serve with the suggested side dishes and enjoy the vibrant colors and enticing aroma.