Entree: Brazil – Pernambuco – Galinha à Cabidela (Chicken cooked in its own blood with vinegar, traditionally served with rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 5 min

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 ml) olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 medium tomato, chopped (about 6 oz / 170 g)
- 1 small bunch cilantro, chopped (about 1/2 cup / 15 g)
- 1 bay leaf
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, plus more to taste
- 1 tbsp (15 ml) red wine vinegar, plus 1 tbsp (15 ml) extra for blood
- 2 cups (480 ml) chicken broth or water
- 1/2 cup (120 ml) fresh chicken blood, stirred with 1 tbsp (15 ml) red wine vinegar to prevent clotting
- 1 1/2 cups (280 g) long-grain white rice, uncooked
- 3 cups (720 ml) water for rice
- 1 tbsp (15 ml) butter (optional, for rice finishing)

Instructions

1. Rinse and pat the chicken pieces dry; season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Set aside.
2. In a large heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium, add 4 tbsp (60 ml) olive oil to the pot if needed, then sauté the sliced onion until soft and translucent, about 5 minutes. Add the minced garlic and chopped tomato and cook 3 minutes more.
4. Return the chicken to the pot, add the bay leaf, remaining 1/2 tsp (2.5 g) pepper, 1 tbsp (15 ml) red wine vinegar, and 2 cups (480 ml) chicken broth. Bring to a simmer, cover partially, and cook gently until the chicken is tender, about 35–45 minutes.
5. While the chicken cooks, prepare rice: bring 3 cups (720 ml) water to a boil with 1/2 tsp (2.5 g) salt. Add 1 1/2 cups (280 g) rice, reduce to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand 5 minutes; stir in 1 tbsp (15 ml) butter and chopped cilantro if using.
6. When the chicken is cooked through, remove one ladleful (about 1/2 cup / 120 ml) of the hot cooking liquid and temper it into the blood-vinegar mixture by whisking slowly to warm the blood.
7. Lower the pot heat to very low. Slowly whisk the tempered blood mixture into the pot, stirring constantly to incorporate; do not boil after adding blood to avoid curdling. Simmer gently 3–5 minutes until sauce thickens slightly and takes on a deep, dark hue. Taste and adjust seasoning with additional salt or a splash of vinegar if needed.
8. Stir in chopped cilantro just before serving. Serve the cabidela over the prepared rice, ensuring each portion gets pieces of chicken and plenty of sauce.