Cabidela (Traditional Portuguese Chicken Stew)
- π 2 whole local or hard chickens, including offal
- π§ 3 tablespoons minced garlic
- π 1/2 lemon, juiced
- π§ Salt to taste
- πΊ Dark beer, quantity to coat chicken
- π« R.S. Pure Olive Oil Blended with Virgin Olive Oil, quantity to coat chicken
- π§ 2 medium red onions, sliced
- π 3 medium tomatoes, chopped
- π· Chicken blood or red wine, as needed
A savory chicken stew featuring marinated chicken enriched with tomatoes, onions, and the unique addition of either chicken blood or red wine, typically served with Funge and Feijao.
Introduction
Cabidela is a cherished traditional Portuguese dish, especially popular across Portuguese-speaking countries like Angola, the Democratic Republic of Congo, and Mozambique. This savory chicken stew combines the distinctive flavors of marinated chicken with juicy tomatoes and onions, all enriched by the addition of chicken blood or red wine, resulting in its signature rich, dark sauce. When served with Funge (a cassava and maize porridge) and Feijao (beans), it becomes a hearty and satisfying meal perfect for cozy weekend gatherings.
Ingredients
π 2 whole local or hard chickens, including offal
π§ 3 tablespoons minced garlic
π 1/2 lemon, juiced
π§ Salt to taste
πΊ Dark beer, e.g., R.S. beer, quantity to coat chicken
π« R.S. Pure Olive Oil Blended with Virgin Olive Oil, quantity to coat chicken
π§
2 medium red onions, sliced
π
3 medium tomatoes, chopped
π· Chicken blood or red wine, as needed
Instructions
1- Prepare the Chicken:
- Chop the two whole chickens, including organs like gizzards and liver, into bite-sized pieces.
- Place them in a mixing bowl.
2- Marinate the Chicken:
- Add minced garlic, lemon juice, salt, a good quantity of dark beer, and olive oil to the chicken.
- Mix thoroughly by hand, ensuring that all pieces are evenly coated. Allow to marinate briefly while preparing other ingredients.
3- Initial Cooking:
- Transfer the marinated chicken and its marinade into a dark non-stick pot.
- Cover, place on a medium gas burner, and cook for approximately 15 minutes. The chicken will release its juicesβavoid overcooking at this stage.
4- SautΓ© Aromatics:
- Once the chicken has cooked for 15 minutes, add sliced red onions and chopped tomatoes to the pot.
- Stir to combine with the chicken. Cook, stirring occasionally until the tomatoes soften and integrate with the chicken.
5- Add Blood/Wine:
- Pour the prepared chicken blood or red wine into the pot.
- Stir well to combine with the chicken, ensuring the sauce transforms into a rich, dark color.
6- Final Simmer:
- Allow the mixture to simmer for an additional 10 minutes, stirring occasionally.
- The sauce should thicken as it cooks, melding all flavors together.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: Approximately 300
Protein: 35g
Fat: 15g
Carbohydrates: 10g
Equipment: Wooden cutting board, Chef's knife, Lemon squeezer, Dark non-stick cooking pot, Wooden spoon or spatula, Gas stove
Cooking Tips
- Tender Chicken: Avoid overcooking during the initial phase to maintain tender chicken.
- Blood Incorporation: Adding the blood after aromatics ensures it retains its unique flavor and enhances the dish's color.
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