Cabidela ( Portugal )



  • Chicken or rabbit meat: 1 kg (cut into pieces)
  • Chicken or rabbit blood: 200 ml (depending on the type of meat)
  • Rice: 200 g
  • Onion: 2 pieces (finely chopped)
  • Garlic: 3 cloves (crushed)
  • Olive oil: 4 tablespoons
  • White wine: 200 ml
  • Vinegar: 50 ml
  • Bay leaves: 2 pieces
  • Black pepper: 1 teaspoon
  • Salt: According to sweetness
  • Water: 600ml


Heat the olive oil in a large pot over medium heat. Add onion and garlic, fry until pink.

Add the chicken or rabbit pieces and fry until the meat turns golden on all sides.

Add the white wine and wait a few minutes for the alcohol to evaporate.

Add rice, water, vinegar, bay leaf, salt and pepper. Mix and cover the pot.

After the dish is cooked over low heat for 20 minutes, add chicken or rabbit blood. At this stage, it is important to constantly stir the food so that the blood does not clot and is evenly distributed throughout the dish.

Cover the dish and cook for another 10-15 minutes.

After all the ingredients are mixed well and the rice is cooked, remove it from the oven.

ENJOY YOUR MEAL

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