Galinha à Cabidela
Chicken cooked in its own blood, a traditional Portuguese and Brazilian dish.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Galinha à Cabidela is a traditional dish with origins in Portugal, likely dating back to medieval times. The practice of using animal blood in cooking was common for preservation and resourcefulness. It spread to Brazil during the colonial period and became a staple, evolving with regional variations.
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Galinha à Cabidela is a dish deeply rooted in Portuguese and Brazilian culinary traditions, often associated with special occasions and family gatherings. It reflects resourcefulness and a connection to the land.
Family Tradition
In both Portugal and Brazil, Galinha à Cabidela is often prepared for family celebrations and holidays. It's a dish that is passed down through generations, with each family having its own unique version and secrets to making it perfectly.
Regional Variations
While the core concept remains the same, regional variations exist. In some areas, the blood is thickened with bread or flour, while others use different herbs and spices to create a distinct flavor profile. Brazilian variations often include ingredients like okra.
Resourcefulness
Historically, the dish demonstrates a resourcefulness in using all parts of the animal, preventing waste. The chicken blood, often discarded, becomes a key ingredient, adding flavor and richness to the stew.
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The dish features a unique blend of rich, savory, and slightly tangy flavors, with the chicken blood adding depth and a distinctive taste.
The predominant flavors are savory from the chicken and its giblets, combined with the metallic, rich taste of the chicken blood. Wine vinegar or lemon juice provides a crucial acidic counterpoint, balancing the richness. Onions, garlic, and herbs like parsley add aromatic complexity. Some versions include spicy piri-piri for a touch of heat. The rice, cooked alongside, absorbs the flavors of the stew.
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Blood Handling
Prevent the blood from clotting by adding vinegar or lemon juice immediately after collection. Stir continuously while cooking to avoid curdling and ensure a smooth sauce.
Ingredient Quality
Use fresh, high-quality ingredients for the best flavor. The chicken should be of good quality, and the herbs should be fresh and aromatic.
Wine Choice
Select a dry red or white wine that complements the dish's richness. The wine adds depth and complexity to the flavor profile.
Slow Cooking
Cook the chicken slowly over low heat to allow the flavors to meld and the chicken to become tender. This also helps to prevent the blood from curdling.
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