Cabidela (Portuguese cuisine) : La cabidela (or arroz de cabidela, or rice cabidela) is a flat portuguese based volaille, usually a hen or a chicken. It is a typical dish from the north of the region. Minho.
The peculiarity of the dish is that the blood full volaille is added before the end of baking, mixture with some vinaigre (so that he doesn't coagulated) while the rice is boiling, a bit like spot en stew.
Blood is collected as soon as the animal is slaughtered and this imparts a brown color to the dish.
Sometimes from White rice can be served with this dish, although it is not common.
To cook with some blood is an ancient custom common to several ancient cultures in Portugal and mentions of the cabidela have been found in written records since the 16th century.
It can also be prepared with meat others poultry ou with animals (duck, turkey, porc, kid ou game), although these are rarer.
Variants: The variants of the dish are also Popular in many former colonies of Portugal, such as Macau, where a similar duck dish (cabidela pato ou pato in cabidela) is one of the most famous dishes of Macanese cuisine.
Au Brazil, this dish is normally made with chicken (galinha to cabidela ou galinha de cabidela), and is considered a flat typical the city of Recife. THE rice is cooked separately. It is also a very common dish in the state of Minas Gerais, where it is called galinha ao molho pardo . It is also common to cook only the blood du chicken, with some vinaigre and vegetables, until it becomes a sauce which can be added to rice or the family chicken cooked.
En India, the cabidela of porc is popular among the Catholic community of Goa, a former Portuguese colony.
The version at chicken is one of spot most commonly served on special occasions, while it is also found in restaurants en Angola, a Portuguese colony from 1575 to 1975, the year of independence.