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Cabidela de Galinha
A rich and flavorful chicken stew made with chicken blood, vinegar, onions, and spices, often served with rice or funge.
ð§ ææ
- 1 kg Whole chicken(cut into pieces)
- 500 ml Chicken blood(freshly collected)
- 2 large Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 2 medium Tomatoes(chopped)
- 100 ml Vinegar(white or apple cider)
- 2 leaves Bay leaves
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 3 tbsp Vegetable oil
- 200 ml Water
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and pepper.
- 2
Heat oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and chopped tomatoes, and cook for another 5 minutes until tomatoes break down.
- 5
Return the chicken to the pot. Add bay leaves, vinegar, and water. Bring to a simmer.
- 6
Cover the pot, reduce heat to low, and simmer for 45 minutes, or until chicken is tender.
- 7
Gradually whisk in the chicken blood, stirring constantly to prevent it from clumping. Cook for another 10-15 minutes until the sauce thickens and turns a deep brown color.
- 8
Adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
ð¡ ããã®ã³ã
- âEnsure chicken blood is fresh and handled hygienically.
- âStirring continuously when adding blood is crucial for a smooth sauce.
- âThe vinegar helps to cook the blood and prevent it from curdling.
- âServe hot with plain white rice or funge.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Some recipes include a pinch of piri-piri for a spicy kick.
- A splash of red wine can be added along with the water for extra depth of flavor.