Chicken Cabidela

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Chicken Cabidela is a recipe with a strong personality, linked to rural kitchens and full utilization.

The dark and vinegary sauce defines the dish; therefore, it should be prepared with care and respect for the palate of those who will eat it.

Ingredients

• 1 chicken in pieces
• 1 chopped onion
• 3 cloves of garlic
• 150 ml of red wine
• 80 ml of vinegar
• Culinary blood suitable for cabidela, when available and safe
• 80 ml of olive oil
• Bay leaf, salt, and pepper
• White rice for serving

Preparation method

1. Season the chicken with garlic, wine, salt, and pepper.
2. Sauté onion and bay leaf in olive oil.
3. Add the chicken and lightly brown.
4. Add the marinade and cook until tender.
5. Mix the culinary blood with vinegar, if using.
6. Incorporate at the end, without boiling aggressively, and serve.

Tips from Empório Portugal

• Use only ingredients suitable for culinary preparation and of safe origin.
• Vinegar helps balance the sauce.
• Free-range chicken requires a longer cooking time.

Possible substitutions in Brazil

• For a blood-free version, make vinegary chicken with wine sauce, assuming it will be an adaptation.
• Common chicken reduces cooking time.

Pairing

Red from Minho or Douro. Content intended for those over 18 years old. Drink responsibly.