Entree: Angola – Cabidela (Chicken stew cooked with its own blood and vinegar to create a rich, tangy sauce typically served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil or olive oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic (approx. 0.2 oz / 6 g), minced
- 1 cup (240 g) ripe tomatoes, chopped (or 1 14-oz can (400 g) diced tomatoes)
- 1 tbsp (15 g) tomato paste (optional)
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) chicken stock or water
- 1 cup (240 ml) fresh chicken blood (collected and kept cold)*
- 2 tbsp (30 ml) red wine vinegar, plus 1 tbsp (15 ml) more for seasoning
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1.5 g) piri-piri or cayenne pepper, optional
- Salt to taste, about 1 1/2 tsp (8 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 cups (370 g) long-grain rice, cooked for serving
*If fresh blood is not available, some cooks use a small amount of chicken stock thickened with a tablespoon of dark soy and a splash of vinegar, but the authentic dish uses fresh blood.

Instructions

1. If using fresh chicken blood, mix the blood immediately with 2 tbsp (30 ml) red wine vinegar and refrigerate until ready to use to prevent clotting; set aside.
2. Pat the chicken pieces dry and season lightly with salt and smoked paprika.
3. In a large heavy pot or Dutch oven heat the oil over medium-high heat; brown the chicken pieces in batches until golden on all sides, about 6–8 minutes per batch; remove and set aside.
4. Reduce heat to medium, add the chopped onion and sauté until soft and translucent, about 6–8 minutes; add the minced garlic and cook 1 minute until fragrant.
5. Stir in chopped tomatoes and tomato paste if using; cook 3–4 minutes until the tomatoes begin to break down, then deglaze with the white wine, scraping up browned bits.
6. Return the chicken to the pot, add the bay leaf, piri-piri if using, and pour in the chicken stock; bring to a simmer, then cover and cook gently until the chicken is tender, about 25–30 minutes.
7. Taste and adjust seasoning; remove a ladleful of the hot cooking liquid and temper it into the blood-and-vinegar mixture by whisking slowly until warmed, then gradually stir the tempered blood mixture back into the pot while stirring constantly to avoid curdling.
8. Simmer gently 3–5 minutes after adding the blood until the sauce thickens slightly and coats the back of a spoon; do not boil vigorously once the blood is added or it may separate.
9. Stir in 1 tbsp (15 ml) red wine vinegar if more acidity is desired, and add chopped parsley; remove bay leaf.
10. Serve the cabidela hot over plain cooked long-grain rice, spooning plenty of the dark, tangy sauce over the rice and chicken.