Galinha de Cabidela
This traditional Portuguese dish features chicken cooked in a rich, savory sauce made with its own blood, vinegar, and various seasonings. It's a unique and flavorful stew, often served with rice.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 661 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gchicken piece, cut into serving pieces
- 30 mlolive oil
- 1 pcsonion, finely chopped
- 3 clovegarlic clove, minced
- 1 pcsbay leaf
- 5 gsmoked paprika
- 120 mlwhite wine
- 500 mlchicken broth
- 2 tspsalt
- 1 tspblack pepper, freshly ground
- 150 mlchicken blood
- 60 mlred wine vinegar
garnish
- 15 gfresh parsley, chopped
Equipment
large pot · dutch oven · spoon · whisk
The method
Step by step
- 1
Season the chicken pieces generously with salt and pepper.
About 5 min
- 2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
About 1 min
- 3
Sear the chicken pieces in batches until browned on all sides, then remove them from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches for better browning.
- 4
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
About 7 min
- 5
Stir in the minced garlic, bay leaf, and smoked paprika, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Pour in the white wine and scrape up any browned bits from the bottom of the pot, letting it reduce slightly for 2-3 minutes.
About 3 min
- 7
Return the seared chicken to the pot, then add the chicken broth.
About 1 min
- 8
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, or until the chicken is tender.
About 40 min
- 9
While the chicken simmers, whisk together the chicken blood and red wine vinegar in a small bowl.
About 2 min
Cook’s note: Ensure the blood is well mixed with the vinegar to prevent coagulation.
- 10
Once the chicken is cooked, remove it from the pot and set aside.
About 1 min
- 11
Slowly pour the blood and vinegar mixture into the simmering sauce in the pot, stirring constantly to prevent it from curdling.
About 2 min
Cook’s note: Pour in a thin stream and stir vigorously.
- 12
Continue to cook the sauce over low heat, stirring occasionally, until it thickens slightly, about 5-7 minutes.
About 7 min
Cook’s note: Do not let the sauce boil once the blood is added.
- 13
Return the chicken to the pot and gently stir to coat it in the sauce.
About 1 min
- 14
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
- 15
Serve hot, garnished with fresh parsley, typically alongside white rice.
Per serving
Nutrition
- Calories
- 661.1kcal
- Protein
- 47.2g
- Carbs
- 7.1g
- Fat
- 44.9g
- Fibre
- 1.5g
- Sugar
- 2.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Galinha de Cabidela in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.
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